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Recipe : ** Savory choux pastry

Savory choux pastry
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    25 min
  • Ready in
    55 min
  • Difficulty
    Easy
  • Price
    Very friendly budget
  • Rate:
             
 
Those "gougères" are a good idea to cook in advance and freeze, for times when you have spontaneous guests.
 

Categories

Budget:
friendly
Recipe for:
big families
Category:
Cakes Sweets and Ice-creams
Tags:
Pastry, pastry, pastry, cook, idea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 eggs + 1 extra egg yolk
  • pinch of salt
  • fennel or cumin seeds
  • 1 tablespoon fresh basil or parsley
  • 130 g flour
  • 70 g butter
  • 100 g cheese (i used pecorino here but you can use gruyère, comté, gouda or cheddar)
  • 250 ml water

  • Recipe preparation steps

  • 1
    Place the butter, salt and water in a pot and after the butter is melted, bring to a boil. When this is done, keep your pot on the heat and add the flour at once, stirring quickly with a wooden spoon. The dough should be very elastic and detach from the pot.
  • 2
    Away from heat, add the first 2 eggs at once and mix very quickly, then add the last 2, one after the other. The dough should be sticky, pastelike.
  • 3
    Chop the herbs and grate the cheese. Separate your dough batch in 2 halves and add half of the cheese and fennel seeds to one, the herbs and cheese to the other.
  • 4
    Preheat your oven at 400ºF.
  • 5
    With 2 small teaspoons, place small amounts of dough on an oiled baking sheet, making sure you keep them sufficiently apart as your choux will rise (or use your decorating bag for more original shapes). Brush some egg yolk on each choux.
  • 6
    Place in oven to bake for about 25 mns, or until golden. Half way through the completion of the baking time, open your oven a little. This way, your gougères will remain airy and light and will not fall (which could happen).
  • 7
    Take out and serve immediately or keep for later uses.
  • Ready !



 

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