Cheese Profiteroles
16. March 2012
This recipe is inspired by my friend Brennan, who had prepared a wonderful party some time ago at home. In the middle of the table was a bowl filled with these cute cheese profiterol, otherwise known as Gougères, which still smelled the whole apartment. They are very good on their own or you can get different spreads. So, when I invented a finger food menu for filming in Blue Light, it seemed very practical and gourmet. I filled them in two ways, but they are calling for many and many variations ... Thank you, Brennan!
Postup
Prepare two sheets covered with baking paper, preheat oven to 210 ° C.
Boil the milk with water, butter and salt in a thick bottom pot, add flour, pull the flame to the minimum and stir vigorously. A dense, fine mixture is formed, stirring further, after a while the crust begins to form, for a minute or two, and you can put the dough into a mixing bowl. Let it rest for a few minutes so that it is not directly boiling and start mixing the eggs gradually. The second should follow the first when the first one is perfectly connected, and do not hesitate to split the dough after each addition of the new egg, after a while it all turns into a smooth, glossy mass. Now you can add the cheese, stir it briefly and shape the dough with a table spoon without any delays. It almost doubles its volume, so think about putting it on the plate. One profiterol corresponds to one tablespoon.
Put the two sheets simultaneously into the oven, pull the power down to 185 ° C, and after about 12 minutes replace the top plate at the bottom, then keep the gold for 12-15 minutes. Serve hot or let cool on the grid and fill it ..
