Ingredients
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For the Savoury Choux pastry
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250 ml milk
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80 grams butter
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125 grams plain flour
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4 whole eggs
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40 grams comte cheeseyou can use cheddar or Gruyere too
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5 grams salt
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0.5 teaspoon nutmeg
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For the glazing
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1 whole eggs
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2 tablespoons milk
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For the Mornay Sauce
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40 grams butter
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40 grams plain flour
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400 ml milk
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80 grams comte cheeseou can use cheddar or Gruyere too
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2 egg yolks
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1 pinch cayenne pepperoptional
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For the toppings
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10 slices baconstreaky bacon or anything else you like to use
Directions
- Savoury profiteroles are absolutely delicious and you just have to try them. these cheesy choux puffs (Gougeres) are a specialty from burgundy that is usually served when tasting wines. the addition of Mornay sauce inside the choux puffs make those for a great surprise when you eat them. perfect for a French style buffet or reception.
Steps
1
Done
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Make the savoury choux paste (with Cheese)in a saucepan on medium heat, melt the butter and milk together, add some salt and nutmeg and bring to the boil. once the milk boils add all of the flour and stir well. |
2
Done
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Preheat your oven, Lay down and bake the puffsFirst off preheat your oven to 200 c \ 395 f. |
3
Done
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Make the Mornay SauceStart by making the white sauce ( bechamel sauce): in a pan on low heat, melt the butter and when melted add the flour in the pan and mix well (using a whisk) to make what is called a "white roux". Let the mix of flour and butter cook gently for a further 2 minutes (as shown in the video). Add then the cold milk in, raise to heat to high and bring to the sauce to the boil (while stirring), until the sauce thicken. Once the sauce boils lower the heat to low and cook gently for a further 5 minutes (stirring continuously) . After 5 minutes turn the heat off. |
4
Done
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prepare the toppingsthe basic topping is fried bacon rolled up on chopstick but you virtually use anything you fancy. things like raw ham, diced cheese, blue cheese, mushrooms or anything else. if you use bacon just fry it first in the pan removing the rind. then when cooked lay on a kitchen towels to remove the excess fat. when done roll each slice of bacon and pierce through with a tooth pick to make mini skewers. |
5
Done
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Fill the profiteroles and servewhen you are ready to dress up the plate or Buffet. Put the cold Mornay sauce in a pipping bag (use a small diameter straight nozzle) and use it to fill each puff with some sauce. to do so, make a hole under the puff or on the side and inject the sauce (as shown in the video). note that It works best if you use a small pipping bag nozzle of 1 cm in diameter ( As you can control easily how much sauce you are injecting in the puffs). when done dispose on plate or tray the way you like and plant a toothpick with bacon on top of each puff and you are done. |