Na Goug猫res aig Griogair
75g ìm
200ml uisge fuar
Salann
115g flùr plein
3 uighean
Craiteachan piobar cayenne
Spàin-tì pùdair mustard
115g caise làidir Albannach
An toiseach dèan an taois. Cuir an t-ìm, an t-uisge agus craiteachan math salainn ann am pana. Cuir seo air an teas gus an leagh an t-ìm.
Fhad ‘s a tha an t-ìm a leaghadh air an stòbh buail na h-uighean.
Nuair a tha an t-ìm air leaghadh, thoir far an teas e agus cuir am flùr ris. Cuir mun cuairt le spàin fhiodh. Nì seo taois thiugh air a bheil roux.
Bruich seo air ais air an stòbh fad 2 neo 3 mionaidean, ga chur mun cuairt gu math, gus am fàg e làrach air bonn a phana.
Far a theas, buail an roux ann an inneal-measgachaidh suas ri còig mionaidean. Tha seo an dà chuid ga aotromachadh agus ga fhuarachadh.
Nuair sin, mean air mhean, dòirt ann na h-uighean, a’ bualadh na taoise fad an t-siubhail.
Nuair a tha a h-uile sìon air a thighinn ri chèile na thaois a-rithist cuir ann am pùdair mustard agus am piobar cayenne.
Cuir trian dhen chàise an darna taobh agus bleith an còrr mus cuir thu seo am measg na taoise.
Cuir an taois a-steach ann am baga le pìoban agus brùth a-mach pìosan ma mheud gall-chnò air treidhe bèicearachd le pàipear-bèicearachd air. Bleith an còrr dhen chàise agus sgaoil craiteachan dhe air mullach gach cnap taoise.
Teasaich an àmhainn-gaoithe ro-làimhe gu 200C. Cho luath ‘s a chuireas tu a-steach na buill taoise tionndaidh sìos an teas gu 180C.
Às dèidh 20 mionaid, thoir na Gougères a-mach agus cuir toll ann an cliathach gach fear gus am faigh an smùid a-mach. Cuir air ais na buill dhan àmhainn fad 5 mionaidean eile.
Tha iad seo sònraichte le dram agus math son a roinn eadar aoighean aig partaidh.
Gregor’s Gougères
75g butter
200ml cold water
Good pinch of salt
115g plain flour
3 eggs
Small sprinkling of cayenne pepper
Teaspoon of mustard powder
115g strong Scottish cheese
Melt the butter, the water and a good sprinkling of salt in a pan.
While the butter melts on the stove break the eggs into a bowl and beat together.
Once the butter has melted take it off the heat and add the flour. Mix together with a spoon until it thickens and forms a dough. This is known as a ‘roux’.
Put the roux back on the stove for about 2 or 3 minutes to cook until a layer forms on the base of the pan.
Remove from the heat and in a mixer beat the roux for up to 5 minutes to lighten and cool it.
Gradually pour in the eggs beating throughout.
Once everything is combined and thick add the mustard powder and the cayenne pepper.
Put a third of the cheese to one side and grate the rest. Add this to the dough and give it one final mix.
Put the mixture into a piping bag and pipe walnut-sized balls onto a lined baking tray. Grate the remaining cheese and sprinkle a little on top of each ball of dough.
Preheat your oven to 200C fan. As soon as you put the Gougères in the oven turn down the temperature to 180C.
After 20 minutes, take them out and prick the side of each to let a little steam out. Then put them back in the oven for another 5 minutes.
These Gougères are exceptionally good to accompany your tipple of choice and are the perfect thing to share amongst guests at a party.
