This is an aspect of gastronomy that is not well known even among wine lovers. Here is some advice [...]
Enough to surprise your guests for the aperitif...
Ingrdients (for 25 little gougères)
2 oz butter
4 oz flour
3 or 4 eggs (according to the size)
2 oz grated gruyere
Pinch of salt
Preparation
• Preheat the oven to 440°F
• Mix water, butter and salt in a saucepan over high heat until mixture begins to bubble.
• When the butter is completely melted, remove from heat. Mix flour all at once and stir fast with a wooden spoon.
• Keep on stirring the mixture over high heat until the mixture gets into a ball shape and pulls away from the pan. This part is called “dessécher” and is essential to make the little puffs.Remove from heat.
• Mix eggs one by one to be sure that the egg is well mixed before adding the next one. The mixture has a good consistency when your finger boldly sticks to it.
• Add cheese.
• Shape into little balls. Transfer them on a buttered dish or cover the dish with a greaseproof paper and put space between them.
• Bake for 15-20 minutes, until the puffs golden.
• Serve for the aperitif or with a salad.
• Accompany with a dry white wine.
Bon appetit !
