Gougère' with rred pepper

Savoury recipe
Bruno Le Derf

Bruno Le Derf

Confectioner & chocolate maker
Meilleur Ouvrier de France in Chocolate and Confectionery in 2007, he won the Silver Medal and 1st Tasting Prize in the World’s Patisserie Cup in Tokyo in 2009. Based in Japan, Bruno Le Derf is a cons...
  1. GRUYERE CHOUX PASTRY

    Ingredients

    • Water - 200 g
    • Milk - 200 g
    • Butter - 160 g
    • Salt - 4 g
    • Sugar - 4 g
    • Flour - 240 g
    • Egg - 380 g
    • Grated 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

  2. RED PEPPER SAUCE

    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 450 g
    • Fresh cream - 150 g
    • Butter - 60 g
    • Flour - 60 g
    • Grated cheese) - 150 g
    • nutmeg (powder) - QS
    • Salt and pepper - QS
    • Egg yolk - 50g

    - 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

    In this step

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