An ultra-easy recipe by Philippe Etchebest of Cheese Gougere

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Philip Etchebest revealed his easy and cheap cheese gougers recipe on his channel. This is a recipe for a festive and pleasant aperitif.

Philip Etchebest is everywhere. Obtecjtif on M6 with Top Chef, Cauchemar en cuisine and Top Chef as well as on his Youtube channel. Every Wednesday, she shares her secrets and tips for cooking our favorite everyday recipes. Floating island, mashed potatoes, potatoes, yogurt cake or veal… there is something in the kitchen for everyone and especially for all levels. Today, it’s the turn of gougers, a must-have aperitif that’s sure to delight young and old alike. Allow about 20 minutes of prep time and 25 minutes of cooking time to make them, regardless of your level.

Gougères is one of the must-have everyday recipes that the chef recommends you know how to make at home. Throughout his video, Philippe Etchebest guides us and gives us his tips to be sure to succeed in these bites to share. Here’s what we should remember:

  • “When you add the flour, it creates a big block that’s not very pretty, but don’t worry, you just have to mix it well. Big lumps are good. Then just whisk and mix well with a spatula to incorporate the flour well to form a very smooth ball,” reassures the chef.
  • “The more you dry the dough beforehand, the better it will be in the oven later. Then adds the chef. This will give you a crunch.
  • To make it easier to incorporate eggs into your baked goods, use an electric mixer.
  • On the cheese side, don’t hesitate to switch up the delights. You can use Emmental, but also a good Comte or melted cheese.
  • For extra oomph, grate some cheese on the gougers before baking.

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Ingredients for making Philippe Etchebest’s gougères

6 to 8 people

– 1 egg
– 40 g grated cheese

For the show dough:
– 100 g of butter
– 12.5 cl of milk
– 12.5 tsp of water
– 4 pinches of salt
– 150 g of flour
– 5 eggs

Easy pumpkin preparation

Preheat the oven to 180°C.

Then start preparing the show dough: heat water and milk in a pot. Add the butter in chunks to the milk/water mixture and place over high heat.
Then add a little salt and stir with a wooden spoon so that the butter melts more easily and quickly.
Once everything is melted and the milk is boiling, add the flour and mix vigorously with a spatula to form a smooth ball of dough without lumps.
Then lower the heat and dry the dough in the pan by working with a spatula. Count about 4 minutes.

Then pour the batter into the mixing bowl. Break the eggs and fold them into the middle of the dough. Mix well until you get a smooth paste. You should get a smooth, flexible and not too liquid dough.
Then add grated cheese and mix well.
Prepare the egg yolk for gilding the cabbage. Add a tablespoon of water to loosen the egg yolks.

Take a piping bag and a regular nozzle and put the gouging device in your pocket.
Then place the gougers on a baking sheet lined with baking paper, making sure they are spaced far enough apart. The bigger the gouges, the further apart they will be.

Then brush the egg yolk/water over the cabbage using a pastry brush.
Sprinkle some Comte over the gougers before baking for 25 minutes at 180°C.

Once the gougers are out of the oven, grate some more cheese on top and enjoy!

Philip Etchebest – Cook well with my mentor’s method

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