Gouges - great to taste French buns with cheese. This unsweetened pastry was invented in Burgundy, where it is often served at wine tasting. And in the French village of Flogny la Chapelle every year in May there is a celebration dedicated to this delicacy.
Now gushers are served both as an independent dish and as a snack for salads and second courses.
- 1/2 tbsp. water
- 50 g of butter
- 100 g of wheat flour
- 20 grams of potato starch
- 3 eggs
- 100 grams of hard cheese
- 1 pinch of salt
- Stuffing (to taste)
- Sodium cheese on a fine grater.
- Mix starch and flour of the highest grade.
- Pour water into the pan, add chopped butter, salt and bring to a boil.
- Pour flour into the boiling water with starch. It is necessary to very quickly mix the mass with a spatula, so that the dough lags behind the walls of the saucepan. Turn off the fire. Stirring vigorously, cool the dough a little.
- Add one egg at a time, each time kneading dough. It should be easily separated from the dishes.
- Then add the grated cheese to the dough and mix.
- Warm up the oven to 200 degrees.
- On a baking tray, sprinkled with flour, put a teaspoon or a small confectionery bag with small balls. It should be taken into account that buns will greatly increase in volume during baking.
- Bake for 20 minutes. After the time has elapsed, turn off the oven, open the door slightly and leave for 10 minutes. Then cut the buns and fill them with stuffing.
Ideas for stuffing: Cheese, garlic and mayonnaise passed through the press; Salmon, capelin caviar and curd cheese. There are a lot of options, the main thing is to include imagination.
It is not surprising that gushers are very popular in burgundy and accompany wine tastings for more than one century. They are so delicious that it is impossible to tear yourself away from them!
Share this wonderful baking recipe with your friends. Let them try to cook this unearthly delicacy!