Description
Today I'd like to share with you my favourite recipe for aperitifs: gougères!
These airy, crunchy cheese bites are easy to make. They're perfect for a aperitif gourmet.
Ingredients
Units
Scale
- 125 gr Water
- 125 gr Semi-skimmed milk
- 75 gr butter (1/3 cup)
- 5 eggs
- 150 gr Flour
- 2.5 gr caster sugar
- 4 gr Fine salt
- 150 gr (1 1/4 cups) mixed grated cheese (Parmesan, Comté, Gouda)
Instructions
- Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper.
- Pour the milk, water and chopped butter into a saucepan. Place over high heat.
- Bring to the boil, reduce heat to medium, then pour in all the "powders" (flour, salt, sugar) at once.
- Mix over medium heat for about 5 minutes. The aim is to dry out the dough as much as possible.
- Pour the dough (which should form a more or less uniform ball) into the bowl of your food processor or a large salad bowl.
- Knead the dough (using the food processor's flat beater or a wooden spoon), adding the eggs one at a time.
- Stir in finely grated cheese.
- Place the choux pastry in a piping bag and pipe 3-7 cm rounds onto a baking tray lined with baking paper. If you don't have a piping bag, use a spoon.
- Place the baking sheet in the oven for 25 to 40 minutes (depending on the size of your choux).
- Once the choux are golden brown, remove from the baking sheet and leave to cool before serving.
Notes
During cooking, it's very important not to open the oven door. If you open it too early, the choux will fall back and you won't be able to catch up.
Try to keep the same size of choux on the different trays. If you have large and small choux on the same tray, they will cook very differently, and as you can't open the oven door, you risk missing the large choux if you want to take out the small ones once they're cooked.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Aperitif
- Cuisine: French
English 
French