You have guests at home, you are preparing a board with sausages and cheeses, you have bought some good butter and chosen a special wine.
You could put out some bowls with spouts and scold them – we chose 12 reliable brands so you don't have to go crazy – and no one would miss anything.
But how would a tower of cheese profiteroles, filled with cheese and topped with a little more cheese, look in the composition?
You don't have to look any further: this dairy fantasy has already been invented and it's called
gougère
.
Typical of the Burgundy area, they are another way of using
choux
dough , along with profiteroles,
eclairs
, crowns or
chouquettes
.
The main difference is that grated cheese is added to the dough, usually Gruyere, Comté or Emmental, but we can use Manchego or other hard cheese.
The key to this preparation is to properly blanch the flour, stirring vigorously until the dough separates from the walls of the pot and takes on a bright color.
When adding the eggs, it is better to beat them very well and incorporate them little by little, to observe the texture well.
It seems to be cut, but keep stirring: the final result should be a smooth dough, neither liquid nor compact.
The shape is usually that of small fritters that can be eaten in one bite, which makes them very good accompaniments to sausages.
But let's improvise a little.
While we're at it, why not fill them?
To be able to do this I have formed them a little larger and I have prepared a thick bechamel to which I have added a lot of cheese.
Once cooled, put it in a pastry bag with a small metal nozzle and fill the
gougères
one by one.
Time:
50 minutes
Difficulty:
Getting the right point of the choux pastry
Ingredients
For about 20 gougères
For the bechamel
300 ml whole milk
30g butter
2 tablespoons of flour
150 g Gruyere cheese
Black pepper
For the mass
95 g whole milk
95 g of water
85 g butter
85g flour
3 large eggs
100 g Gruyere cheese (plus a little more to serve)
Salt
Black pepper
Instructions
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