Cheese sticks "Guzher"

Category: Bakery products
Cheese sticks Gouger

Ingredients

Wheat flour 100 g
Water 180 ml
Butter 50 g
Salt
Egg 2 pcs.
Ground nutmeg
White pepper
Emmental cheese 150 g

Cooking method

  • We make choux pastry, namely: put water on fire, put butter in it. When the water boils and the butter melts, we add a pinch of salt, nutmeg and white pepper to taste. Immediately add the sifted flour and stir this mass with vigorous movements, continuing to keep it on fire for a minute. The flour will brew. Letting the mass stand for five minutes and you can drive in the eggs. This process is illustrated in detail by me RIGHT HERE... Then add 150 gr of emmental cheese. We need cheese with a pronounced taste. Gruyere, Lambert, Parmesan. Mozzarella won't work. Then we squeeze out of a pastry bag onto a baking sheet. You can give any shape. And bake in an oven preheated to 220g until golden brown (it will take 15-20 minutes. After turning off the oven, do not open it for another 10 minutes, let it "dry".

Note

Actually, nothing special. Almost like any recipe. Someone has done this before. But we added a pinch of that, a bit of that and got a new flavor. That's the beauty of it. Choux pastry tastes great on its own. But you can diversify it.

They were originally balls, but I prefer sticks, so I had to change the name. Otherwise, it would have turned out like Kozma Prutkov: "(y) If you see a zebra inscription on a cage with an elephant, don't believe your eyes." I mean, there would be sticks in the photo, but they would be called balls.

So that's it. The highlight is that they are cheesy.

You can't skip white pepper and nutmeg. Combined with cheese, they give that new sophisticated flavor. Without all this, it would be all the same eclairs.

It is best eaten warm and with red wine. An excellent pastime for an evening together.

Scarecrow
And these are the balls Guzher. Went well today with red wine.

Cheese sticks Gouger

Do not save on current on pepper and nutmeg! Creativity is so creative. Otherwise, these two subtle tastes will be completely lost. In general, at least you can swell garlic there. Taste. And grate the cheese on a fine grater.
Kosharik
Scarecrow, thank you very much for the recipe. I made balls, 1.5 cm in diameter, with parmesan. Externally - as in your picture. They do not greatly increase in volume, they can be placed on a baking sheet at a distance of 1.5-2 cm. There is no inside the cavity (as in eclairs). Evenly puffy-airy. Is that how it should be? Smoked with caviar and soft gorgonzola. Delicious!!!
Scarecrow
In fact, they should turn out like eclairs, but yours may have been just small, so they did not give a special cavity.
kava
I’m here, you know, I’m only fed up with ladies’s fingers, and Scarecrow has already made cheese eclairs, that is, Gugeres. Boom to try, it looks very beautiful, it smells like cheese!
Scarecrow
Quote: kava

I’m here, you know, I’m only fed up with ladies’s fingers, and Scarecrow has already made cheese eclairs, that is, Gugeres. Boom to try, it looks very beautiful, it smells like cheese!

Duc already in 2009 navayala! The smell has just floated ...

In principle, these are the same fingers, only with cheese and nutmeg. Grate the cheese on a fine grater.
nut
Scarecrow, and how much pepper and mush you put. nuts for this portion of flour?
prascovia
The recipe is gorgeous! I will definitely try
As far as I understand, you can use windy cheese here? (I always have a couple of pieces left to throw away)
lesik_l
And if you add some cheese cream inside. Or salty cottage cheese?
Or is it unnecessary? I'm thinking of trying to make a snack for the table.
kava
lesik_l, it will be great (y) if the cavities are filled with cheese or curd cream. For example, this: 200 g of cheese, 200 g of thick sour cream, a clove of garlic, herbs (parsley, dill), pepper, srl to taste.
kava
Scarecrow, cool sticks turned out (sorry without a photo - next time). I still poured some caraway there. Toka, compared to ladies' fingers, did they not increase so much in volume? Why is that?
Scarecrow
Because there are additives. Cheese. The dough gets heavy. That's all. They need to be made small so that they have time to get up and warm up.
mowgli
Nata, and you can still have some stuffing there, mmm
Scarecrow
mowgli,

Can. especially for some reason I am attracted by the fish))). I mean, cream of red fish or caviar or shrimp ...
mowgli
Yes, yes, creamy, I stuffed so-so on others, everyone was surprised
Kirks
Scarecrow, delicious sticks turned out, only I had few sticks more squiggles came out, but the appearance did not affect the taste in any way. Thanks for the recipe
Cheese sticks Gouger
Scarecrow
Kirks,

Did you eat them like that or with the filling?
Kirks
Quote: Scarecrow

Kirks,

Did you eat them like that or with the filling?
They ate without filling, for me they were already delicious, they were crispy from the oven. Although I'm lying once I smeared it with butter and red caviar on top. I will repeat unequivocally, I love choux pastry, and it is also very tasty with cheese.

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