The very simple jogerie recipe by Philippe Echebest

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Philip Echibest revealed on his channel his easy and inexpensive cheese recipe. This is a festive and joyful appetizer recipe.

Philippe Echist is everywhere. on M6 with Obtecjtif Top Chef, Cauchemar en food and Top Chef, but also on his Youtube channel. Every Wednesday, he shares his secrets and tips for preparing our favorite daily recipes. Floating island, mashed potatoes, french fries, yogurt bun or veal blunket…there is something for everyone and especially for all levels in the kitchen. Today it’s gougères’ turn, an appetizing time staple that is sure to delight young and old alike. To prepare it, count about 20 minutes of prep and 25 minutes of cooking, whatever your level.

Gujri recipes are one of the basic daily recipes that a chef recommends to learn how to make at home. During his video, Philippe Echist guides us and gives us his advice to make sure you succeed with these bites to share. Here’s what to remember:

  • “When you add the flour, it forms a big lump that’s not very pretty, but don’t worry, you just have to stir well. Big lumps are fine. Then whisk and stir well with the spoon to incorporate the flour well to form a very soft ball,” assures the chef.
  • “The more pre-dry the dough, the better it will be cooked in the oven afterwards. Then the chef adds. This will give you crunchy puffs.”
  • To make it easier for you when incorporating eggs into the choux dough, use an electric mixer.
  • On the cheese side, feel free to change the pleasures. You can use Emmental but also fine cheese or melted cheese.
  • For an extra dose of pampering, grate a little cheese over the cougars before baking.

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Ingredients for making a goujer by Philippe Echibest

Enough for 6 to 8 people

– 1 egg
– 40 grams of grated cheese

To prepare the choux pastry:
– 100 grams of butter
– 12.5 cl of milk
– 12.5 cl of water
– 4 sprinkles of salt
– 150 grams of flour
– 5 eggs

Easy gougères . preparation

Preheat the oven to 180 degrees Celsius.

Then start preparing the choux dough: heat the water and milk in a saucepan. Add the butter in chunks to the milk/water mixture and let it melt over high heat.
Then add a pinch of salt and stir with a wooden spoon to melt the butter more easily and quickly.
Once everything has melted and the milk is boiling, add the flour and mix vigorously with the spoon to form a smooth ball of dough without lumps.
Then reduce the heat and dry the dough in the pan by stirring it with a spoon. Count about 4 minutes.

Then pour the choux pastry into a mixing bowl. Crack the eggs and fold into the mixture in half. Mix well until you get a smooth paste. You should get a soft, pliable dough, not runny.
Then add the grated cheese and mix well.
Prepare an egg yolk to gild the cabbage. Add a tablespoon of water to dissolve the egg yolk.

Take a piping bag and a regular nozzle and put the gougère in the pocket.
Then place the cougars on a baking sheet covered with baking paper, making sure they are spaced far enough apart. The larger the cougars, the more spacing they need.

Then brush the cabbage with the egg yolk and water mixture using a pastry brush.
Grate a few kumite over the cougars before baking them for 25 minutes at 180°C.

Once the cougars come out of the oven, grate a little cheese on top and enjoy!

Philippe Etchebest – Cook Well With My Mentor

© Cook-well-ed-with-my-Mentor-method
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