Gougères

 

For around 25 gougères

 

CHEF'S TIP: It is possible to create an aromatic palette and offer gougères flavored with meat, fish or vegetables.

INGREDIENTS:

 

375 g water
125 g whole milk
5 g salt
200 g unsalted butter
300 g T65 plain flour
500 g whole eggs
50 g grated Gruyère cheese

PROCESS:

 

Bring the water, milk, salt and butter to a boil in a saucepan. Sift the flour. When boiling, remove from heat and stir in the flour. Return to a low heat to reduce the mixture until the paste no longer sticks to the sides of the pan. Empty into the bowl of a beater using a flat whisk. Gradually add the eggs until desired consistency is reached. Using a smooth nozzle, pipe the choux pastry into 6 cm diameter balls on a greased or coated baking sheet covered with baking paper. Sprinkle with grated Gruyère. Bake at 160°C in a deck oven with open air duct for around 30 minutes

 

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BÉCHAMEL SAUCE

INGREDIENTS:

100 g unsalted butter
100 g T65 plain flour
1 liter whole milk
12 g salt
Pepper and nutmeg as required
200 g grated Gruyère cheese

 

PROCESS:

 

Melt the butter in a saucepan, then whisk in the flour. Bring to a boil and cook for 2 minutes to make a roux. In another saucepan, bring the milk to a boil. Pour the boiling milk over the roux. Whisk and bring to a boil for around 2 minutes. Add the seasoning followed by the Gruyère cheese.