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Gougères...le mie Reginette del Finger Food

They are simple, minimal, Winey, not dirty. My queens with the French name I can not even pronounce are just tiny puffs savory, mixed with empty because of the cheese. The thing that drives me crazy is the color that thanks to the brushed of egg, crispy crust combined with the softness / emptiness inside and taste so delicate as to seem almost ... plane.

Ingredients: 130g flour-


butter-60g-90g of cheese (gouda for my taste, Parmesan or similar for a stronger flavor) -4
eggs (+ one for brushing)
- nutmeg
-sale (depending on the cheese used)

Bring to the boil 250ml water with the butter. When boiling remove from heat and add the flour all at once, stir vigorously, calling the fire continuing to mix until it forms a ball that comes away easily from the edges of the pan. Add the eggs previously beaten with salt and nutmeg, a little at a time, trying to incorporate the mixture well, then add about 70% of the cheese. With a pastry bag fitted with tip off and form smooth balls of dough on a baking tray lined with baking paper, it is important that they are well spaced. Spolerizzare gougères with the rest of the cheese and bake at 170 degrees for 25-30 minutes, it might take more or less time, churning out only when they are swollen and golden.

This method prepares the "dough choux" pastry used for cream puffs, simply remove ingredients from the cheese and nutmeg and you can make an excellent dessert.