Gougères with Escargot Butter
Gougères with Escargot Butter is a sophisticated appetizer that marries the classic French pastry with a luxurious, savory butter. Gougères are light and airy cheese puffs made from choux pastry dough, typically enriched with grated Gruyère or Comté cheese. Their delicate and slightly crispy exterior encases a soft, cheesy interior, making them a popular choice for hors d'oeuvres.In this dish, the gougères are paired with escargot butter, a rich and flavorful compound butter traditionally used to prepare escargot (snails) in French cuisine. This butter is infused with garlic, parsley, shallots, and sometimes a hint of lemon, providing a robust and aromatic taste.The escargot butter is used as a filling or a spread for the gougères, adding a layer of intense flavor that complements the cheesy puffs. The result is a sophisticated appetizer that offers a delightful combination of textures and flavors, perfect for entertaining guests at elegant gatherings or enjoying as a special treat.
Ingredients
- 2.8 oz softened butter
- 1 small bunch of flat-leaf parsley
- 2 cloves garlic
- 8.5 fl oz water
- 4.4 oz flour
- 4 eggs
- 1 egg yolk
- 4.4 oz grated Comté cheese
Instructions
- Remove the leaves from the parsley and chop them finely.
- Use a garlic press to extract the pulp from the garlic cloves. In a bowl, mix the softened butter with the garlic and parsley using a fork or your fingertips.
- In a medium-sized saucepan, combine the flavored butter, water, and a pinch of salt. Bring to a boil.
- Remove from heat and add the flour all at once, stirring vigorously. Cook the dough over low heat for 3 minutes to dry it out.
- Off the heat, incorporate the eggs one at a time, mixing energetically until the dough is completely smooth.
- Add the grated cheese, season with pepper to taste, and mix again.
- Preheat your oven to 200°C (392°F, gas mark 6-7).
- On a baking sheet lined with parchment paper, use a tablespoon to form small mounds of dough about the size of a cream puff (chouquette).
- Brush the tops with the egg yolk mixed with a little water.
- Bake in the oven for 20 to 25 minutes until golden brown.
Video
Notes
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