Parmesan Chouquettes

Gougères au Parmesan

Gougères au Parmesan

Parmesan Chouquettes

To change chips and Curly, try the homemade aperitif with small chouquettes (or gougères) scented with Parmesan. The bobos will taste them with a Spritz, the hipsters with a homemade or even homemade beer, and you, what will you taste them with?

For about fifty chouquettes :

Preheat the oven to 180°C, thermostat 6 (fan heat).

Grate the Parmesan cheese, reserve.

Dice the butter. Put these in a saucepan, add a pinch of salt and the 250 ml of water.  Bring to the boil. When it reaches the boiling point, add the flour in one go and stir the dough vigorously to mix it well.

Then add an egg, mix until it is well incorporated before adding a second one.

On incorpore les oeufs un par un

We incorporate the eggs one by one

Proceed in the same way, egg by egg, until exhaustion (of the eggs, not of the stove).

Finish by adding the Parmesan cheese in two parts and the Espelette chilli pepper.

On ajoute le Parmesan et le piment d'Espelette

Parmesan and Espelette pepper are added.

Put this preparation in a piping bag….

I see you sweating profusely. Don’t panic, I have a plan B at the end of the article.

So put in the piping bag and arrange small cabbages on a baking tray covered with baking paper (or non-stick). Leave enough space between the cabbages to allow them to swell.

On dresse à la poche à douille

One draws up to the socket pocket

Bake for 20 minutes. The cabbages should be golden brown and swollen. Depending on their size, you can push the cooking time up to 25 or even 30 minutes.

Plan B: If you can’t use a pastry bag or if you don’t have one, form small mounds of pastry using 2 small spoons. That works very well too, that’s how I used to do it before.

You know everything!


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