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Ingredients
- 150 g flour
- 100 g butter
- 5 eggs
- 150 g gruyere (comté or beaufort)
- salt
- pepper
Details
Servings 6
Preparation
Step 1
1. Grate the Swiss cheese or cut it into thin pieces. Put it aside. Put 25 centimeters of water in a big pan and add the butter cut in small piece, boil and add tsp of salt.
2. Sift the flour. When the contents of the pan is boiling put the flour in it at one time and mix right away stirring it with a wooden spoon so that the dough is perfect.
3. When the dough doesn’t stick to the pan, add the eggs, one by one mixing them very slowly. The dough must be very firm and also soft. Add some sa]t and pepper to your taste. (See note below.)
4. Add the grated cheese and you mix one more time in the dough. Add 2 spoons of cold water and make small dough balls. Put them on a buttered baking sheet. Don’t put them very close because they will puff.
5. Break last egg and separate the white from the yolk. Beat the yolk and add a little bit of water and brush the top of the dough balls. You can also add at that time some grated cheese on the top. Cook the gougers at 210°C for 5 minutes, open the oven door a little bit and continue baking for 20 minutes. Be sure the puff is golden and puffed.
In the step 3, you can also add the yolks one by one and after that you can add beaten white eggs.
Serve warm or cold.
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