Mushroom duxelles and Comté Gougères
If you're a dab hand at choux pastry then you'll have no problems with these gougères filled with delicious Comté and mushrooms.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.
Cooking tools:
- Piping bag
- Fine-mesh sieve
- Cooling rack
- Pastry brush
- Double boiler
- Kitchen scale
- Grater
- Pepper mill
- Oven
- Stove
- Saucepan
- Wooden spoon
- Mixing bowl
- Skillet
- Baking sheet
- Parchment paper
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 125ml milk
- 125ml water
- 100g butter, diced
- 1/2 tsp salt
- 1 tsp caster sugar
- 150g plain flour
- 4 eggs
- 120g Comté AOC
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- 60g butter
- 500g finely chopped butter mushrooms
- 40g finely chopped shallots
- 300ml double cream
- 2tbsp parsley
- salt
- pepper
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