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Before starting this Cheese Gougères recipe, make sure you have organised all the necessary ingredients.
For the choux paste: Place the butter, salt and water in a saucepan on the stove.
Bring to a boil.
Remove from heat and pour all the flour in one go.
Stir with a wooden spatula...
...making sure that lumps do not form.
The resulting dough is called 'panada'. Dry off the panada, stirring with a wooden spatula until the paste comes away from the sides of the saucepan and forms a ball.
Transfer to a cold recipient and set aside to cool for 5 minutes. One by one, add the eggs and combine with a wooden spatula.
It should be difficult to incorporate the egg at the start, but it will combine well after a while.
Repeat for the remaining eggs.
When the choux paste is ready...
... add the grated cheese. Combine well.
Scoop the mixture into a piping bag...
... and lay the choux buns on a baking sheet, slightly greased.
Glaze the choux buns with beaten egg yolk...
... and sprinkle some grated cheese on top.
Bake at 180°C (gas 4)...
... for about 20 minutes. Remove from oven and let cool a little.
For the Mornay sauce: Bring the milk, salt, pepper and nutmeg to a boil.
In the meantime, melt the butter in a saucepan.
When the butter starts sizzling, add all the flour at once.
Combine well with a whisk. Cook the white roux for a few minutes. Make sure the white roux does not brown. This is essential to make a good béchamel sauce.
Pour the boiling milk on the cold white roux.
Combine well with a whisk and bring to a boil.
The béchamel should start thickening. Add the egg yolk and grated cheese. Adjust the seasoning if needed. Set aside to cool a little.
Scoop the preparation into a piping bag fitted with a small, plain nozzle.
With the tip of a small kitchen knife, make a hole at the bottom of the choux buns.
Fill with Mornay sauce. Keep warm until ready to serve. These cheese gougères will make delicious appetizers.
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