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Ingredientes
- 1 c. water
- 7 Tbsp. unsalted butter
- 1 Tbsp. salt
- 1 pch sugar
- 1 1/4 c. flour
- 4 x large Large eggs (plus one more if needed)
- 1 1/4 c. crumbled blue cheese (stilton, Danish blue) white pepper For the Filling
- 1 c. creme fraiche
- 6 Tbsp. garlic extra virgin olive oil
- 3 x cloves roasted garlic
Direcciones
- In a pan combine the water, butter, salt and sugar and bring it to a boil. Add in all the flour at once and reduce the heat to medium. Stir for a couple of min till the mix forms a ball and the moisture has evaporated.
- Remove the dough from the heat and allow cooling for a minute. Then transfer the mix to a food processor and attach the paddle. Break in 4 Large eggs one by one and mix till smooth. The batter should form soft peaks which bend. If it is too stiff add in the white of the final egg. If necessary add in the yolk, fold in the cheese. Adjust the seasoning with salt and white pepper.
- Fill a piping bag with the mix and pipe the batter into 1-Tbsp. mounds onto a baking tray lined with Silpat or possibly parchment paper. Leave a couple of inches between each mound. Bake for 8 min, and then reduce the oven temperature to 350 degrees Fahrenheit. Bake the gougeres for another 20 to 25 min, till they are light golden in colour.
- Mix together the creme fraiche, garlic oil and roasted garlic. Cut off the top of each gougere and fill with the mix. Serve immediately.
- Preparation is easy
- Preheat the oven to 450 degrees Fahrenheit Yield: 4 dozen gougeres
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 298 | 59% |
| Total Fat 33.89g | 42% |
| Saturated Fat 21.08g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 2357mg | 98% |
| Potassium 219mg | 6% |
| Total Carbs 35.05g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.8g | 1% |
| Protein 15.39g | 25% |
