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Cook Gouges

French Cuisine: Cook Gouges

We need the following ingredients:
• 100 ml of water
• 100 ml of milk
• 113 g unsalted butter, chopped
• a large pinch of large sea salt
• 112 g of flour
• 4 large eggs
• 100 grams of grated Gruyère cheese
• 30 g Parmesan cheese for powdering
• Allspice pepper
• a pinch of grated nutmeg

Cooking method:
Preheat the oven to 200 degrees. The baking sheet was laid with parchment paper. Scrub the cheese.

Pour water and milk into a small saucepan. Put the butter and salt cut into pieces. Bring it all to the boil. The oil should completely melt by this time. If this does not happen — remove the saucepan from the fire and stir until the oil dissolves, then return to the burner.

Pour in all the flour at once and mix the dough with a wooden spatula until smooth consistency is obtained. Stir another minute or two, until the dough begins to lag behind the bottom and walls.

Let the dough cool for about a minute. Then transfer to a food processor and start whipping, adding one egg each time, each time mixing well.

Add cheese, a pinch of sweet pepper and nutmeg.

Put the dough into a pastry bag and cast the small balls onto the parchment paper, about 5 cm apart — in the oven the dough will grow very well.

If desired, you can sprinkle cheese and aromatic herbs on top. Bake in a preheated oven for 20 minutes or until golden brown. Serve hot or slightly cold.

Gouges can also be frozen for up to 2 months and, if desired, heated for several minutes in a hot oven or microwave oven.

Bon Appetit!

About the dish:

Gouges are unsweetened pastry from a custard pastry with cheese, native to France, which is traditionally served as a snack for red wine, cheeses.

Guyer’s recipes vary slightly — these are components for the custard dough and Gruyère cheese. You can taste the taste of Provencal herbs.

This recipe from the most famous French chef Alain Ducasse.

 

Cook Gouges

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