Gougères
For these cheese pastries, cheese is used in the choux pastry and in the filling.
Makes 1350g.
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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.