French custard savory buns with cheese and spices

Name: French custard savory buns with cheese and spices
Total time: 1 h
Yield: 5
Ingredients: 113 g Butter; 0.5 cup Milk; to taste Sea salt; 0.5 cup Water; to taste Ground black pepper; 130 g Hard cheese; 4 Eggs; to taste Nutmeg; 112 g Wheat flour

Exquisite taste from the French chef Alain Ducasse! Gougères are small custard buns with cheese, they were invented in France and were served there during wine tasting. I prepared these gougères according to Alain Ducasse's recipe.

144

8564

Aaliyah Wilson

Recipe author

French custard savory buns with cheese and spices

Calories

423kcal

Protein

16g

Fat

32g

Carbs

16g

*Nutrition per serving

Ingredients

Servings: 5

113g

0.5cup

to taste

0.5cup

to taste

130g

4

to taste

112g

Step-by-step preparation

Cooking time: 1 hr

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6
STEP 7
STEP 8

Comments on the recipe

Guest

17.10.2023

4.9

Well, at the same time we enlightened you on what Ellisa gougères are, thanks for another culinary masterpiece! I really liked the idea of freezing; it’s a good idea to prepare them for future use and serve them at the right time.

Alina Viktorovna

17.10.2023

5

I support Galina, the main thing here is really not to open the oven, and it’s also advisable to let it cool for 10 minutes after cooking, when you turn it off. I also liked this recipe. Delicious!!

Ellisa

17.10.2023

4.8

iri1325, I agree with you, this is an important aspect when you can prepare a dish long before the celebration. Thank you very much for your kind words!!!

Oriole

17.10.2023

4.6

But I never succeed in baking with choux pastry. I tried many recipes. Can someone tell me what the problem might be?

Galina

17.10.2023

5

Little Roux, you can’t open the oven while baking and you need to bake until done; if you don’t finish baking, the buns will collapse.

Oriole

17.10.2023

5

Galina, Allochka, thank you for your answer. I try not to open the oven ahead of time. It often turns out that they are burnt on the bottom but raw on the inside. What do you recommend in this case?

Ellisa

17.10.2023

5

Little Ru, my mom already gave you the answer, but I want to add one more thing... when you take the buns out of the oven, pierce them with a toothpick in several places and let the hot air come out... I hope these tips will help you.