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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.
...
