Monday, August 25, 2014

Camembert Gougere Puffs

Oh cheesy, herby bread!  Can there be anything more divine!

Camembert Gougere Puffs


  • 1 cup water
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mixed herbs
  • 1/8 teaspoon pepper
  • 1 cup plain flour
  • 4 eggs
  • 125g camembert, cut into tiny cubes
  • 1/4 cup chopped toasted almonds
  • 2 tablespoons chopped parsley

In saucepan, combine water, butter, salt, mixed herbs and pepper.  Heat until boiling.  Add all flour at once.  Stir vigorously over low heat until mixture forms a ball. Cool for 5 minutes.

Add eggs, one at a time, beating well after each.  Stir in remaining ingredients.  Drop by scant tablespoon size rounds on lightly greased tray.  Bake at 200 degrees celsius  until puffed and golden, about 15 minutes.

Puffs are best served hot with a lovely slashing of butter.  They can be stored overnight at room temperature in an airtight container, or wrapped and frozen for up to a week.  Reheat briefly in a moderately hot oven before serving.

Cocinar, comer y ser feliz!

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