Gougères with old-fashioned mustard

 

For: 4 people • Preparation : 20 minutes • Cooking : 5 + 40 minutes • Difficulty : easy

____________________________________________________________

Ingredients

Choux pastry:

• Water: 125 g
• Fine salt: 1 pinch
• Flour: 70 g
• Butter: 30 g
• Eggs: 2
• Pommery® Old-fashioned mustard: 30 g

Egg wash:

• Egg yolk: 1
• Milk: 10 g

Mustard bechamel:

• Butter: 25 g
• Flour: 25 g
• Milk: 250 ml
• Pommery® Old-fashioned mustard: 10 g

Recipe process

• For the choux pastry, put the water, fine salt, old-fashioned mustard and butter in a saucepan. Bring to a simmer, then add the flour all at once.
• Mix with a spatula and dry until the dough comes away from the pan. Pour into a mixing bowl.
• Gradually add the beaten whole eggs. Mix well and place in a bag with a plain nozzle.
• Pipe 16 choux buns onto a baking tray covered with baking paper or a baking mat.
• Brush the choux buns with the egg wash mixture.
• Bake for 15 minutes in an oven preheated to 200°C then continue cooking for 25 minutes at 175°C without opening the oven.

For the Béchamel sauce:

• In a small saucepan, foam the butter then add the flour.
• Continue cooking gently until browned, stirring with a whisk.
• Add the milk little by little, continuing to stir with the whisk. Cook for 2 minutes.
• Add the mustard and adjust the seasoning. Pour into a small bowl, cover with plastic wrap, and leave to cool.
• Place this mixture in a pastry bag fitted with a small plain nozzle.
• Fill the choux. Reheat in the oven at 160°C for 10 minutes.

 

Print recipe