Appetizers or entree? You choose. These delightful little morsels are puffy and filled with air. They are creamy, with the bold flavor of both figs and hazelnuts. You will need to follow the directions exactly in order to have them turn out perfectly (although the directions are simple). Chewy and light. Serve them on a platter with marinara sauce for dipping, or drizzle with a light gravy. Garnish them with parsley flakes or finely chopped nuts.
- 12.5 milliliters milk
- 12.5 milliliters water
- 110 grams butter
- 1/2 teaspoon salt
- 140 grams flour (sifted)
- 4 eggs
- 150 grams sheep’s milk cheese (Tomme, grated)
- 4 dried fig (chopped in small pieces)
- 30 grams hazelnuts (crushed)
- Preheat oven to 250 degrees Celsius.
- In a pan. bring the water and milk to a boil with butter and salt.
- Remove from heat, and add the sifted flour all at once.
- Mix well, and put it back on the stove for 2 minutes, until dough becomes dry: Stir constantly so that the dough forms a ball, and doesn't stick to the sides.
- Remove from heat.
- Wait for 4 to 5 minutes before adding the eggs one by one, mix vigorously between each egg, or otherwise use a food processor. It is important to add eggs one at a time.
- Add the grated cheese, figs, and hazelnuts. Mix.
- On a baking sheet lined with parchment paper, drop heaps of dough with a spoon or a pastry bag, spacing them enough because they swell during baking.
- Lower the oven to 160 C, and bake for 20-25 minutes.
- So the gougeres don't deflate, do not open the oven door during baking.
PER SERVING *
|Calories60Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.