Gougere – an easy amuse and it absorbs the alchohol

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Choux pastryBasic recipe
2 dl water 75 g butter1 tsp sugar 120 g flour3 eggspinch salt100g Gruyere cheese
Bring the water to the boil with the butter, sieve the flour salt and sugar, add in one go to the water and beat well off the heat.
Allow to cool, beat the eggs together and add a little at a time to the mixture until the mixture becomes shiny and drops from a spoon when shaken.
Beat in the half of the grated Gruyere cheesePlace in a piping bag. Pipe small choux buns on to a lined damp baking sheet.
Or make into small heaps with the use of two teaspoons
Sprinkle the cheese over the gougers and place in the oven Bake in a hot oven 180 to 200 for 15 minutes for the small choux and 20 to 25 minutes.
Remove from the oven, prick a small hole and return to the oven to dry out well. Keep in an airtight box until using. If necessary, place in the oven for a few minutes before serving
This mixture can also be spooned into a Ramekin/small ovenproof dish, spoon or pipe around the sides and a fill the center with a filling or ragout (game, mushrooms, chicken) before baking

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