|Preparation||Cooking||Start to finish|
|36 min.||20 min.||56 min.|
|1||Prepare 450 g Choux pastry (pâte à choux).
Preheat oven to 390°F (200°C).
|2||Add 50 g grated cheese, setting aside 1 tbs for topping.||1 min.|
If you choose to add ham, take 2 slices smoked ham and cut in small pieces to add to mixture.
|4||With a forcing bag make small heaps of mixture, about the size of an olive.
If you don't have a forcing bag use 2 teaspoons instead.
|5||If necessary, if the heap has got a point on top, flatten with a teaspoon dipped in milk.||2 min.|
|6||Divide remaining cheese over the top of heaps.||1 min.|
|7||Put in the oven and cook about 20 minutes until gougères are golden brown. Place on a cooling rack.||20 min.|
For 40 Gougères : 2.46 €
Per Gougères : 0.06 €
|Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Paris-Brest, Saint Honoré cake, Profiteroles, Chouquettes, ... All|
|Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Spinach Croque-monsieur , Aperitif rolls, Vegetable clafoutis, Spinach on toast with bechamel, Firied fillet of sea bream with polenta, ... All|
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