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This is an aspect of gastronomy that is not well known even among wine lovers. Here is some advice [...

 

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"Oeufs en meurette"

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Gougères

Enough to surprise your guests for the aperitif...

Ingrdients (for 25 little gougères)

 

Pain d'épice

3 ½ fl oz water
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 !

 

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