Cookies 🍪
By clicking "Accept", you authorize Meilleur du Chef to store cookies on your device to personalize site content, analyze our traffic, and provide social media functionality.
Favourites
Basket
Cheese Main Courses
Cheese Gougères
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.
...
See the recipe
For:
Appetizers
Time:
45 minutes
Difficulty:
Author: Chef Philippe
12
ratings
1 comment
Ingredients:
250ml water, 200g flour, 100g unsalted butter, 1 pinch of salt, 4 whole eggs, 100g grated Emmental cheese, 40g unsalted butter, 40g flour, 50cl milk, 50g grated cheese, 1 egg yolk, Salt, Pepper, Nutmeg, Grated Emmental cheese
Method
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.
...
