CHEESE PUFFS – GOUGERES #recipes

Cheesy poofs, basically pate a choux prepared as a salt (patasu) was prepared by adding cheese to the dough recipe. French cuisine profiteroles cheese records as belonging to the past as we can simplify. I’ll write in more detail about this in my article profiteroles. It’s a little hard to pronounce gougeres, but the flavor is a terrific recipe. If you can do quite easily if you make patasu, if you are doing this recipe will encourage you to get into the kitchen:)

That of the inner portion of the cheese puffs and profiteroles be empty as shown in the photo, is going to be a crispy outside shell. In this way, the inner part is filled with a filler material and different tastes that we want to achieve is possible. Instead of filling the inside of the Ottoman that I made thyme and chili flakes, cream cheese spiced with yoghurt I’ve made. If applied carefully to the table a worthy and easy breakfast or snack recipe flavor. The cheese puffs also possible to make the size you want, measure the size of a normal cookie but I will give a little bit more you can prepare puff output 35 and 50.

Ingredients:

– 125 ml water
– 125 ml milk
– 100 gr butter
– 150 GR flour
– 4 eggs
– 200 gr grated old cheddar cheese
– 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme
– Less salt and less sugar

– Grated old cheddar cheese and an egg yolk on top
– 1 teaspoon roasted sesame seeds

For the sauce:

– 2-3 tablespoons of yogurt
– 2 tablespoons cream cheese
– 1 clove garlic
– Crushed red pepper and salt

Preparation:

Pate a choux dough, as you know, a two-step cooking is made by. The dough ingredients except the eggs before they are cooked on the stove, and then added the eggs when they are cooked in the oven. Therefore, the light deep in a pot with milk, water and butter, put salt and sugar on the fire and we’re getting. When butter melts and mixture is approached to boil, add flour and mix rapidly and is suffering from the fire our pots, we provide the formation of a dough. The smell of flour and stir for 1-2 minutes then take it shooting again by continuing to to get we’re making. Sonar we’re taking from the stove. at this stage the dough will be fairly dense in a state in one piece. After waiting to cool the dough in the mixer with the help of flapping one-on-one, we add our eggs. We don’t add each egg completely mixed add the second egg. In this process, insert each egg with the consistency of the dough to check if it is greater than normal, it may be sufficient to add 3 of your eggs. Neither too runny nor solid, the consistency of the dough should be a hillock where the tiny leaves from the tip ends of the flowing part of mixing if it’s OK. Add the thyme and grated old cheddar cheese into at this stage, and now mix with a spatula. We can no longer get a bag clamping the dough. Tightening the bag in a bag if you don’t have a thick refrigerator you can use. (after you put into the dough, tightening the bag and pick up a corner of that section by opening a small cut from the end of sikabilir you must) spread out wax paper on a baking sheet mounds of dough spaced at the size we want as we fucking tiny egg yolk on our driving or we’re fixing it with wet fingertips, then sprinkle grated cheese and also sesame seeds and cook for 30 minutes in a preheated 180 degree oven and cooked immediately after it is don’t we expect them to take 10-15 minutes.

Meanwhile, mix all the given ingredients for the sauce. If you wish, dill, parsley and basil can add. It’s served with our tomato sauce and our cheese puffs is prepared take out of the oven. Bon Appetit.

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