Of course, greens can be added to many baked goods. For example, it is difficult to imagine focaccia without rosemary or French rustic bread without provence herbs. But if we talk about buns, then the most popular recipe will be traditional burgundy guzher (gougères). Tiny, a couple of bites, made from soft custard dough with cheese, garlic and herbs, they are perfect for a glass of good white wine, so beloved by their creators, the French.
Pick your recipe
You will need
-
- 1 cup milk 5% fat
- 6 tablespoons unsalted butter
- 1 cup wheat flour
- 4 large eggs
- 1 cup grated cheese
- type Gruyere
- 1 clove of garlic
- finely chopped
- 1 tablespoon finely chopped fresh herbs
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- 1 teaspoon of salt
- ¼ teaspoon nutmeg
- 2 tablespoons grated Parmesan cheese
Instruction manual
1
On medium heat, in a wide saucepan, heat the milk, add 2/4 butter to it and, stirring constantly, wait until it is completely melted.
2
Remove the milk-butter mixture from the heat and add the sifted flour, salt and pepper. Stir thoroughly with a wooden spoon.
3
Return the pan to the fire and, without ceasing to stir, cook for several minutes until the dough begins to stick to the walls of the pan. Remove from heat.
4
Stir the dough with a mixer in order to cool it a little. Add one egg. Remove the eggs from the refrigerator a few hours before cooking and keep warm. Thoroughly mix the egg into the dough at medium speed. Enter the remaining eggs one at a time, carefully making sure that the dough does not have time to cool, on the one hand, and on the other, each egg is completely mixed with the dough.
5
Add cheese, mustard, greens, nutmeg, knead the dough with a spoon and put in a pastry bag.
6
Cover the baking sheet with baking paper or prepare a special silicone mat. Preheat the oven to 220 degrees Celsius. Plant the dough in small balls, about 2 centimeters in diameter and about 3 centimeters apart.
7
Bake the buns for 10 minutes until they rise and become pale golden, then reduce the temperature to 190 degrees and bake another 15 minutes until they become golden brown. Do not open the oven until the buns are ready.
8
While the buns are baked, before they are almost ready, melt the remaining butter over low heat and add finely chopped garlic to it. Keep the garlic in oil on fire for about thirty seconds. Remove the pan from the stove and add the finely chopped parsley.
9
Remove the guzhiars from the oven and grease them with garlic oil. Sprinkle with parmesan. Serve warm.
Useful advice
Martha Stewart, a famous American TV presenter and culinary specialist, cooks guzhi with lemon zest and green onions, but does not add mustard.
Gougera can be frozen and cooked later. For this, it is necessary to drop them from a pastry bag onto paper or a rug and send them to the freezer. When they freeze, remove them from the base and fold. Cook in the same way as fresh.