These little cheese puffs scented mimosa will be perfect for an aperitif ... crispy on the edges and melting inside, they will necessarily be very appreciated!
For 12 Gougères
ingredients:
- 50g salted butter
- 12cl water
- 75g flour
- 2 eggs
- 75g mimolette
preparation:
- Preheat oven to 200 ° C.
- Melt the salted butter over low heat.
- Add water and bring to boil.
- Remove from heat, add the flour and mix with a spatula.
- Continue cooking over medium heat until you do not get a dough that pulls away from the sides of the pan.
- Remove from heat Add the eggs one by one until well incorporated.
- Finely grate the mimosa and involved in the preparation.
- Using two spoons, make piles is deposited on a baking sheet lined with parchment paper.
- Bake for 25 minutes.
- Serve hot or warm.
ingredients:
- 50g salted butter
- 12cl water
- 75g flour
- 2 eggs
- 75g mimolette
preparation:
- Preheat oven to 200 ° C.
- Melt the salted butter over low heat.
- Add water and bring to boil.
- Remove from heat, add the flour and mix with a spatula.
- Continue cooking over medium heat until you do not get a dough that pulls away from the sides of the pan.
- Remove from heat Add the eggs one by one until well incorporated.
- Finely grate the mimosa and involved in the preparation.
- Using two spoons, make piles is deposited on a baking sheet lined with parchment paper.
- Bake for 25 minutes.
- Serve hot or warm.
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