What about some temting patisserie for the soon to come week-end?
This is what you need
For the Gougères
Butter – 100 g.
Eggs – 3
Grated Comté cheese – 75 g.
Flour – 150 g
Salt – 8 g.
Water – 250 ml
For the sauce
Butter 40 g
Milk – 150g.
Flour 40 g
Soumaintrain – 200g
Egg yolk – 1
Nutmeg – 1g.
This is how you do it
GOUGERES
Place the water and butter in a saucepan with salt and pepper and bring to a boil.
Remove from the heat and add the flour all at once, stirring gently with a wooden spatula to form a compact ball.
Return the saucepan to the heat and let it dry for 15 seconds, until the dough no longer sticks.
Transfer to a bowl and stir in the eggs one by one, then the grated Comté cheese.
Shape the dough into balls with a spoon and place on a greased baking sheet.
Bake for 20 to 25 minutes at 180°C (350°F).
SAUCE
Melt the butter and add the flour. Cook over low heat for a few minutes while stirring and let cool.
Pour the cold milk over the hot roux.
Bring the mixture to a boil and cook over low heat for 5 minutes, stirring occasionally.
Add the egg yolk, stir in and bring to a boil, then remove from heat.
Dice the Soumaintrain, add little by little and stir over low heat, and refrigerate.
Fill a piping bag with the sauce and garnish the puffs from the bottom.
Cool slightly in the oven before serving.
Makes 30 Gougères
Recipe developed by François Hennard, cooking teacher, and made by students from the Lycée des Métiers Vauban in Auxerre (Burgundy, France).
This recipe is given to Jan Peter, OSTEPERLER fondator and Soumaintrain Ambassador in Norway, by the Soumaintrain Association: www.fromage-soumaintrain.fr