Googers is a French pastry in the form of small balls of pastry with cheese filling. For the filling most often fusible cheeses with a pronounced taste and aroma are used, for example, gruyere is great. Make it a morne sauce or simply bechamel with cheese, and fill the filling with ready-made gujery through a small hole at the bottom. Serve them cold to the glass wine, or warm with a dip of mustard and beer sauce and enjoy their delicious viscous filling with spicy and warming вкусом. 
Time: one час.Difficulty: easy. Quantity: 60 donuts. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Googers
- 1 tbsp. whole milk
- 1 tsp sea salt
- 1 tsp Sahara
- 120 gr. butter
- 140 gr. flour
- 5 large eggs
- 140 gr. grated gruyere
- Additional equipment: 2 silicone rugs for baking or parchment paper; pastry bag; round tip for a bag with a diameter of 1 cm.
Gruyere Morne Sauce
- 60 gr butter
- 2 tbsp. l chopped shallots
- 1 tsp chopped garlic
- 1/4 Art. flour
- 1 liter whole milk
- 120 gr. gruyere
- 120 gr. parmesan
- 1 tsp Dijon mustard
Mustard Beer Sauce
- 220 gr mayonnaise
- 220 gr Dijon mustard
- 2 tbsp. l dry beer extract
- 2 tbsp. l honey
- 1 tbsp. l mustard powder
- 1 tbsp. l malt vinegar
Recipes with similar ingredients: gruyere cheese, parmesan cheese, eggs, milk, truffle oil, flour
Recipe preparation:
- Preheat the oven to 200 ° C. Cover 2 baking sheets with silicone rugs or parchment paper.
- In a medium-sized pan, mix milk, sea salt, sugar and butter and bring to a boil. Add flour and cook until fully mixed, about 2 minutes. Transfer the mixture to mixer bowl with spatula nozzle and mix until dough cools down and will not be warm, about 30 seconds. Add one at a time eggs and mix until smooth. Mix half gruyere and a little pepper.
- Transfer the dough into a round-tipped pastry bag 1 cm in diameter. Put circles from the bag onto the prepared baking sheet with a diameter of 2.5 cm. at a distance of 5 cm from each other, only about 60 pieces. Sprinkle the remaining gruyere and black pepper on top.
- Smooth the sharp tips formed on the dough soaked in water with your finger. Bake for 8 minutes and swap pans. Bake until golden brown for another 4 minutes. Cool to room temperature.
- Morne sauce: in a medium-sized saucepan on a slow Melt the butter over the heat and sauté the shallots and garlic in within 5 minutes. Salt and pepper. Add flour and cook, until the smell of fried flour, 2 minutes. Pour in milk and bring to a boil, stirring constantly, so as not to form lumps. Reduce heat and simmer until simmered. will reach the desired consistency.
- Pour gruyere and parmesan slowly and mix until tender. homogeneous mass. Add mustard, salt and pepper. Overfill sauce in a bowl and refrigerate or set on another bowl with ice. When the sauce has cooled, transfer it to the confectionery bag with a small tip. Note The sauce must be cooked according to mostly to taste. If you prefer a creamier taste, use more mayonnaise. If you like more piquant sauce, add more mustard. I also like to mix in the sauce a few drops of truffle oil, which makes it taste special.
- Serving sauce: mix mayonnaise in a large bowl, mustard, dry beer extract, honey, mustard powder and vinegar and beat thoroughly to make the sauce free of lumps. Salt and pepper.
- Preheat the oven to 175 ° C. Stuff the gujery with morne sauce and Preheat in the oven to melt the cheese for 5 minutes. Do not be afraid bake the dough until deep caramel color. nutty flavor goes well with cheese and sauce. Serve hot steamers with mustard beer sauce.
