Small Cheese Chou Pastries

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

30 min
Difficulty

Pause

10 min
Ready in

1 h 10
Price

Recipe
Comments (0)

If you think your lettuce is not perfect enough to use it in plain leaves, cut them into very small strips (simply crumple a few leaves in you fingers and slice with a sharp office knife...)

Recipe's Ingredients

4 eggs
salt, pepper
grated nutmeg
lettuce to serve

80 g buter + butter for sheet
160 g plain flour
100 g swiss cheese(comté or gruyère type)
200 ml water

Recipe preparation steps
1

Pre-heat oven to 400°F ; roughly grate the cheese (large wholes on grater) ; cut the butter in small cubes.
2

In a medium saucepan, pour the water, 2 to 3 pinches of salt and the cubed butter. Bring to the boil and let the butter melt.
3

Remove from heat and add the flour all at once. Sharply stir with a wooden spoon until the mixture is well blended ; the pastry must become a ball which does not stick to the bottom of the pan. Let it cold for just a few minutes.
4

One after the other, add the 4 eggs in the paste, and beat vigourously to incorporate them with a wooden spoon ; finish turning for a while. Add the grated cheese, 2 to 3 generous pinches of grated nutmeg and pepper.
5

On a buttered baking sheet, lay the pastry into balls which must be the size of a big walnut ; use teaspoons to help. Leave space between the balls, they are going to rise !
6

Put in oven for 25 minutes (they must get golden brown) then turn your oven off, oven door half-open, and let the Gougères dry inside for another 10 minutes.
7

Serve the cheese Gougères warm on a bed of lettuce, in an ear-dish.
Ready !