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Cheesy Gougere wreath

Cheesy Gougere wreath

Cheesy Gougere wreath

For the gougeres
1/2 cup water
1/2 cup milk
5T butter
Salt and freshly ground black pepper to taste
1/2t caster sugar
1 cup cake flour
4 free range eggs
1 1/2 cup gruyere cheese
1t finely chopped thyme leaves

For the cream cheese filling: combine
1 cup cream cheese
2 cloves black garlic
200g red leister cheese, grated
1 lemon, zested

Preheat your oven to 220C. Place baking paper or a silicone mat over a baking tray.
Combine the water and milk together in a pot along with the butter, salt, pepper and sugar and bring to a gentle simmer. Once the sugar and butter has melted and dissolved add the flour and begin mixing to incorporate all the ingredients.
Reduce the heat slightly and continue mixing until a ball forms, not sticking to the pot anymore. You’ll know you’ve mixed enough when the dough becomes glossy. Add the still hot dough to a mixer with a dough hot on, begin mixing while adding 1 egg at a time, waiting for the first egg to mix in before adding the next one.
Once all the eggs have been added pour in the gruyere cheese along with the thyme leaves mixing through to combine. Using large serving spoons, spoon the pastry on the baking paper, spooning them in the shape of a wreath.
Place the tray in the oven to bake for 15 minutes before reducing the heat to 190C and bake for another 15 to 20 minutes or until the outside is golden brown and the inside is also cooked and airy.
Fill a piping bag with the cream cheese filling before piping into the gougeres and serving.

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