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'Gougère' with rred pepper

A creation by Bruno Le Derf

'Gougère' with rred pepper

GRUYERE CHOUX PASTRY

  • Water - 200 g
  • Milk - 200 g
  • Butter - 160 g
  • Salt - 4 g
  • Sugar - 4 g
  • Flour - 240 g
  • Eggs - 380 g
  • Gruyere cheese - 200 g
Bring the milk, water, butter, salt and sugar to the boil
Add the flour and dry out
Add the eggs and cheese
Pipe out choux pastries and bake at 180°C

RED PEPPER SAUCE

- Make a roux with the butter and flour
- Add the puree and warm cream to this roux
- Cook until it comes to the boil for a few minutes then add the egg yolks
- Season and cool
- Before filling the choux pastries, add the grated cheese
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