Gougères with CHAOURCE

For 30 pieces

Preparation time

1h

Ingredients

  • 80 g of Lincet PDO Chaource
  • 75 g of unsalted butter
  • 145 g of flour
  • 4 eggs
  • 1 egg yolk
  • 25 cl of water
  • Ground nutmeg, Salt, Pepper

Preparation

  1. Preheat the oven to 180°C. Cut the Chaource into small cubes and set aside.
  2. In a saucepan, place the butter in small portions with the water and a little salt. As soon as the water is boiling, remove the saucepan from the heat. Add the flour and form a homogeneous ball.
  3. Allow to cool slightly, then add the eggs one by one, stirring briskly. Stir in the diced Chaource and season.
  4. Form small-sized balls on a baking sheet lined with parchment paper. Beat the egg yolk and brush each ball with the yolk. Bake for 15 to 20 minutes, depending on size.
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