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Cook Gouges.

French Cuisine. Cook Gouges.

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.

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.

Cook Gouges.

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!



Cook Gouges.


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