Line the baking dish with foil and grease well. Pipe the pastry round the edge , then bake empty . Cool , lift out foil and freeze. To use , unpack, put in a dish, fill and heat in the oven for about 15 minutes.


Choux Pastry:

  • 300 ml water
  • 100 g butter or margarine
  • 175 g plain flour
  • pinch of salt
  • 4 eggs, lightly beaten
  • 50 g Gruyere cheese, grated


  • 1 quantity white sauce
  • 225 g cooked chicken , diced
  • 3 tbsp lemon juice
  • Pinch of mustard powder
  • 2 tsp tarragon
  • salt and pepper

Cooking Process

  1. Place the water in a pan with the fat, heat gently until melted then bring to the boil.
  2. Remove from the heat, add the flour and salt and beat quickly to form a smooth paste which comes away from the sides of the pan to form a ball.
  3. Cool slightly then gradually beat in the eggs to give a smooth glossy mixture.
  4. Fold in the grated Gruyere. Spoon or pipe the mixture around the sides of a buttered oval ovenproof dish.
  5. Mix together all the filling ingredients and simmer gently for 5 minutes.
  6. Pour into the centre of the dish and bake in a moderately hot oven for 40 minutes.
  7. Serve the gougere hot, sprinkled with paprika.



Bon Apetite!


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