Gouges (French gougères) are a special type of baked pastry with cheese. This appetizer is simply created to accompany the wine, as the cheeses traditionally complement the wines and help them to discover their taste in the best way. Initially, gushers were served to red wine, but now the wine accompaniment for airy cheese balls has expanded significantly. If we talk about champagne, which is often the main drink of the New Year’s table, then the cheeses are perfectly harmonized with it, as well as cheese cakes.
Water — 125 ml (1/2 cup)
Butter — 50 g
Wheat flour in / s — 100 g
Potato starch (1 tablespoon with a small slide) — 20 g
Eggs of chicken — 3 pcs.
Hard cheese — 100 g
Salt — 1 pinch
Filling number 1:
Hard cheese — 50 g
Garlic — 2 small denticles
Mayonnaise — 3 tbsp. l.
How to Make Gushers at Home
1. Grate the cheese on a fine grater.
2. Mix the starch and flour.
3. Pour water into a saucepan, add a pinch of salt and butter, cut into small cubes, bring to a boil.
4. Pour flour into the boiling water with starch and mix it quickly with a spatula, so that the dough lags behind the walls of the saucepan. Remove the saucepan from the heat and, stirring, slightly cool the dough.
5. Add one egg, each time carefully kneading the dough until smooth and smooth.
6. When all the eggs are added, and the dough is well mixed, pour in the grated cheese and mix it well with the dough.
7. Heat the oven to 220 ° C.
8. Place small buns about the size of a walnut on distance from each other on a baking tray with a teaspoon or a confectionery bag.
9. Bake for 20 minutes to bake the buns and turn golden. Ready buns leave for a short while in the off oven, opening it. Ready to cool chicken rolls horizontally (not to the end!) And fill with your favorite filling or salad.
10. I stuffed some of the buns with cheese, grated, mixed with garlic and mayonnaise crushed through the press. And the second part of the buns stuffed with canned salmon (drain the liquid and mash the fish with a fork), mixed with capelin caviar and curd cheese.