Asparagus and dijonnaise gougeres
Traditional French baked savory choux pastry is mixed with cheese, asparagus and a flavoursome dijonnaise to create the most wonderful golden, crumbly gougeres.
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Ingredients
- Dipping sauce
- 1/2 cup sour cream
- 2 tablespoons dijonnaise
- 1 tablespoon lime juice
- 1 teaspoon finely grated lime rind
- 3/4 cup milk
- 100 grams butter, chopped
- 1/4 cup plain flour, sifted
- 1/4 teaspoon cayenne pepper
- 3 eggs
- 1 bunch asparagus, trimmed, finely chopped, blanched
- 3/4 cup finely grated parmesan cheese
- 1/2 cup finely grated gruyere cheese
- 1/4 cup dijonnaise
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