Gougères with Brugge Old | Bruges cheese
Choosing cheese, piece of cake

Gougères with Brugge Old

5 pers.
40 min
  • Ingredients (for +/- 40 small or 20 large choux
  • 125 ml water
  • 125 ml milk
  • ¼ tsp sea salt
  • 75 g Brugge butter, in cubes
  • 150 g flour
  • 4 slices of Brugge Old, cut in strips
  • 4 eggs
  • 2 tl mustard
  • 15 g chives, finely chopped
  • black pepper from the mill, to taste
  • Pre-heat the oven to 200 °C (convection).
  • Heat water, milk, salt and butter on low heat until the butter has melted and the liquid almost boils.
  • Add the flour in one go and stir until you get a homogeneous dough ball which easily comes loose from the bottom.
  • Take off the heat, pour the dough into a mixing bowl and stir in the Brugge Old.
  • Now stir in the eggs one by one. Do not add a new egg until the previous one has been fully absorbed.
  • Finally, stir in mustard, chives and pepper.
  • Pour the dough into a piping bag and put small piles on a baking tray covered with baking paper. Wet your index finger and flatten the tips.
  • Slide the baking tray into the oven and bake the gougères for +/- 15 minutes until golden brown.
  • Leave to cool slightly and serve.
  • If you want to make the choux in advance, put them in the oven just before serving for 2 to 3 minutes to warm up.