Gouges with garlic and parsley

Bread 466 Last Update: Aug 03, 2021 Created: Aug 03, 2021 0 0 0
Gouges with garlic and parsley
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Gougères with garlic and parsley are hearty homemade pastries that at the same time resemble garlic donuts and profiteroles. Gouges are prepared from choux pastry with the addition of cheese. The result is very soft cheese buns, and thanks to the garlic dressing, they are also very aromatic. Suitable for all occasions where a slice of garlic bread is appropriate

Ingredients

Directions

  1. Prepare all ingredients.
  2. Use good quality hard cheese, with as strong a flavor as possible (Conte, Gruyere or Gouda are great).
  3. Sift the flour.
  4. Pour milk of any fat content into a thick-walled saucepan.
  5. Add salt and butter.
  6. Over moderate heat, stirring with a spatula, bring the milk to a boil - the butter will melt and all the ingredients will combine.
  7. Moderate the fire to low and add all the flour. Stir the dough vigorously with a spatula so that it gathers in a lump.
  8. While stirring, keep the dough on low heat for another 2-3 minutes so that all the moisture evaporates (it took me 5-6 minutes to cook the dough).
  9. Put the hot dough in a separate bowl and cool slightly.
  10. Preheat the oven to 200 degrees.
  11. When the temperature of the dough drops below 60 degrees, add eggs one at a time. After each addition, stir the dough with a mixer or spatula until smooth.
  12. After the introduction of all the eggs, a homogeneous dense mass should be obtained.
  13. Grate hard cheese on a fine grater.
  14. Add grated cheese, Dijon mustard and ground pepper to the dough to taste.
  15. Stir with a spatula.
  16. Put the custard dough into a pastry bag (it is convenient to use a nozzle with a hole of about 7-8 mm in diameter).
  17. On a baking sheet covered with parchment, plant the "islets" of dough at a short distance from each other.
  18. Send the baking sheet to the preheated oven.
  19. Bake the gouges until golden brown. Do not open the oven for the first 20 minutes so that the dough does not settle. The baking time and temperature depend on the power of the oven and the size of the googers (I baked the googers in a regular gas oven for 15 minutes at 200 degrees, then I reduced the heat to 180 degrees and baked the googers for another 20-25 minutes).
  20. Prepare a mixture for greasing gouges.
  21. Melt the butter.
  22. Add finely chopped parsley and chopped garlic. Stir.
  23. Grease the gougere with this sauce.
  24. Gouges with garlic and parsley are ready.
  25. Bon Appetit!

Gouges with garlic and parsley



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Gougères with garlic and parsley are hearty homemade pastries that at the same time resemble garlic donuts and profiteroles. Gouges are prepared from choux pastry with the addition of cheese. The result is very soft cheese buns, and thanks to the garlic dressing, they are also very aromatic. Suitable for all occasions where a slice of garlic bread is appropriate

Ingredients

Directions

  1. Prepare all ingredients.
  2. Use good quality hard cheese, with as strong a flavor as possible (Conte, Gruyere or Gouda are great).
  3. Sift the flour.
  4. Pour milk of any fat content into a thick-walled saucepan.
  5. Add salt and butter.
  6. Over moderate heat, stirring with a spatula, bring the milk to a boil - the butter will melt and all the ingredients will combine.
  7. Moderate the fire to low and add all the flour. Stir the dough vigorously with a spatula so that it gathers in a lump.
  8. While stirring, keep the dough on low heat for another 2-3 minutes so that all the moisture evaporates (it took me 5-6 minutes to cook the dough).
  9. Put the hot dough in a separate bowl and cool slightly.
  10. Preheat the oven to 200 degrees.
  11. When the temperature of the dough drops below 60 degrees, add eggs one at a time. After each addition, stir the dough with a mixer or spatula until smooth.
  12. After the introduction of all the eggs, a homogeneous dense mass should be obtained.
  13. Grate hard cheese on a fine grater.
  14. Add grated cheese, Dijon mustard and ground pepper to the dough to taste.
  15. Stir with a spatula.
  16. Put the custard dough into a pastry bag (it is convenient to use a nozzle with a hole of about 7-8 mm in diameter).
  17. On a baking sheet covered with parchment, plant the "islets" of dough at a short distance from each other.
  18. Send the baking sheet to the preheated oven.
  19. Bake the gouges until golden brown. Do not open the oven for the first 20 minutes so that the dough does not settle. The baking time and temperature depend on the power of the oven and the size of the googers (I baked the googers in a regular gas oven for 15 minutes at 200 degrees, then I reduced the heat to 180 degrees and baked the googers for another 20-25 minutes).
  20. Prepare a mixture for greasing gouges.
  21. Melt the butter.
  22. Add finely chopped parsley and chopped garlic. Stir.
  23. Grease the gougere with this sauce.
  24. Gouges with garlic and parsley are ready.
  25. Bon Appetit!

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