cheese gouges

Today I bring you a perfect appetizer for a special meal. It is a small delicacy with a heart of cheese that Àngels Pallàs prepared at We Love Cooking as an appetizer for a Christmas meal that we will be publishing this week.

Although it seems like a complicated recipe, it is very easy to make. It only has two delicate moments: the second egg and baking.

Ingredients

• 70cc of white wine
• 70cc of water
• 70g butter
• 75g of flour
• Salt
• 2 eggs and 1 yolk to paint
• 90gr of assorted cheeses (Àngels used Gruyere, Cheddar and Roquefort in equal parts, but we can use any cheese such as Emmenthal or Manchego)
• 2 tablespoons grated Parmesan cheese

To decorate:

• Cheese spread (Philadelphia type)
• A splash of milk cream Blueberry jam
• some parsley leaves

Preparation

1. In a saucepan we put the water, the wine and the butter cut into pieces. Bring to a boil for 3 or 4 minutes and then add all the flour at once and stir until you get a dry dough.
2. We remove that mass in a container and let it cool down a bit.
3. Add an egg to the dough and mix well with a spatula until well mixed (it costs a bit but it ends up being integrated into the dough).
4. Add the cheeses cut into small cubes and mix well so that they melt into the dough. We add the second egg but very carefully (here we can spoil the dough). It is about adding the second egg in very small quantities since we do not want the dough to be thick. The dough has enough egg when we lift a little with the spatula and it falls down like melted cheese, without breaking at any time. At that moment we stop adding egg, the dough is finished. If we go too far with this second egg, we can start the recipe again but the "spoiled" dough will serve us to make delicious cheese fritters.
5. With the help of a spoon, we put the dough in a pastry bag (the plastic ones that we can cut to our liking are very good) and we make the gougeres in an oven tray. With the sleeve in a vertical position we make a chickpea and then we go around it and go up. It is important to make the base first (the chickpea) because if we make a circle upwards the base will be empty and the dough would sink in the oven.
6. Paint with the yolk and sprinkle the grated Parmesan on top of the gougeres.
7. We put the gougeres in the oven preheated to 160º. After 25 minutes we turn off the oven and leave the gougeres inside with the door slightly open (we can put a kitchen towel) for 10 more minutes.
8. We remove them from the tray and let them cool on a wire rack (the same one we use to make cookies).
9. To decorate the gougeres we can put a spreadable cheese nut (Philadelphia type) reduced with a drizzle of milk cream, blueberry jam and a piece of parsley.