Gastronomixs

Gougères

For these cheese pastries, cheese is used in the choux pastry and in the filling.

Makes 1350g.

Gougères

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Ingredients

100

ml

butter

15

g

Maldon salt

250

ml

water

200

g

flour

5

 

eggs

65

g

Parmesan cheese, grated

125

g

egg yolks

75

g

egg

500

ml

whipping cream

100

g

Parmesan cheese, grated

1

leaf

gelatin

Preparation method

  • Mix together the butter, salt, water, flour, and five eggs.
  • Fold in 65g of Parmesan cheese to create a choux pastry.
  • Bake the gougères in the oven at 200°C for fifteen minutes, turning the trays after ten minutes.
  • Place the egg yolks, 75g of egg, whipping cream, and 100g of Parmesan cheese in a pan.
  • Mix well with a hand-held blender.
  • Cook the filling over low heat while stirring continuously until it has reached the desired thickness.
  • Mix through the gelatin and blend with a hand-held blender until smooth.
  • Push the filling through a fine-meshed sieve, cover with plastic film, and immediately cool in the refrigerator.
  • Fill the pastries with the filling once it has cooled.

Serving suggestions

  • As an amuse-bouche with green herbs and crème fraîche.
  • As an airy cheese component on a cheese platter with charcuterie.
  • Vary by adding ham or mushrooms.

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