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\nRecipe for goug\u00e8res:<\/i><\/i><\/h2>\n
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-250ml of water<\/b><\/i><\/div>\n
-250ml of eggs (you need a volume for the choux pastry to succeed! that’s about 5 eggs)<\/b><\/i><\/div>\n
-140g of flour<\/b><\/i><\/div>\n
-110g of butter<\/b><\/i><\/div>\n
-5g of salt<\/b><\/i><\/div>\n-pepper, nutmeg<\/b><\/i><\/div>\n-150g of grated cheese (Emmental is not as good!!) + a little for sprinkling<\/b><\/i><\/div>\n
Instructions:<\/h2>\n
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Preheat the oven to 180\u00b0C.<\/i><\/div>\n
Put water, butter and salt in a saucepan.<\/i><\/div>\n
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Bring to a boil over low heat.<\/i><\/div>\n <\/i><\/div>\n $\"Cheese$ <\/i><\/a><\/div>\n
<\/i><\/div>\n Add the flour all at once off the heat.<\/i><\/div>\n <\/i><\/div>\n
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Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.<\/i><\/span><\/div>\n <\/i><\/span><\/div>\n $\"Cheese$ <\/i><\/a><\/span><\/div>\n
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Pour the dough into a bowl.<\/i><\/span><\/div>\n <\/i><\/span><\/div>\n $\"Cheese$ <\/a><\/i><\/span><\/div>\n
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Add the 250ml of beaten eggs little by little to the dough (stirring well each time).<\/i><\/span><\/div>\n <\/i><\/span><\/div>\n $\"Cheese$ <\/a><\/i><\/span><\/div>\n
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Stir vigorously to blend.<\/i><\/span><\/div>\n <\/i><\/span><\/div>\n $\"Cheese$ <\/a><\/i><\/span><\/div>\n
*<\/i><\/span><\/div>\n**Add grated cheese. <\/i><\/span><\/div>\n* <\/i><\/span><\/div>\n <\/div>\n
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*<\/i><\/span><\/div>\n**Add pepper and grated nutmeg.<\/i><\/span><\/div>\n* <\/i><\/span><\/span><\/div>\n $\"Cheese$ <\/i><\/a><\/span><\/span><\/div>\n
*<\/i><\/span><\/div>\n**With a piping bag, make small piles. Never mind the shape, they will swell.<\/i><\/span><\/div>\n* <\/i><\/span><\/span><\/div>\n $\"Cheese$ <\/i><\/a><\/span><\/span><\/div>\n
*<\/i><\/span><\/div>\n**Sprinkle grated cheese on top. <\/i><\/span><\/div>\n* <\/i><\/span><\/span><\/div>\n $\"Cheese$ <\/i><\/a><\/span><\/span><\/div>\n
*<\/i><\/span><\/div>\n**Bake for 18-20 minutes at 180\u00b0C. Enjoy it hot! The goug\u00e8res will be crispy on top and melt in the mouth. <\/i><\/span><\/div>\n* <\/i><\/span><\/span><\/div>\n $\"Cheese$ <\/i><\/a><\/span><\/span><\/div>\n
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<\/i><\/span><\/span><\/i><\/span><\/span><\/div>\nThey are perfect for a sunny aperitif! <\/span><\/i><\/span><\/span><\/div>\n

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Cheese Goug\u00e8res<\/h2>\n
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Here is my recipe for cheese goug\u00e8res. They have an extremely tasty\u00a0\u00a0 texture. Crispy on the outside, they reveal a melting heart on the inside. You can make them any size, but I like them smaller because that way they crisp up even more with the cheese on top. A small wonder very simple to carry out.<\/span><\/div>\n
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