Burgundy Gougères – Cream Puffs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 25) |
Ingredients
- 0.5 liter ½ milk
- 2 teaspoons salt
- pepper
- nutmeg
- 120 g butter
- 250 g flour
- 6 egg (s)
- 125 g cheese, (Greyezer or mountain cheese), diced
- Ham or smoked meat, finely diced
- 2 tablespoon sweet cream
Print Recipe
Pin Recipe Instructions
- Bring milk, salt, pepper, nutmeg and butter to a boil, remove from heat, add flour and then turn back on the heat and burn to a dumpling.
- Transfer to a bowl and stir in the eggs, one after the other, then the cheese, ham and cream.
- Line the tray with baking paper and place small heaps on the tray with 2 teaspoons.
- Bake at 160 ° for about 25 minutes. Insertion height 2
- The gougères are also very good if you only make them with cheese, but then use more.
- They taste best when they are lukewarm, they are well suited for freezing.
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