Gouges - French buns
Guzers - French Choux Biscuits- a recipe for 24 buns.
- water 125 ml (1/2 cup);
- butter 50 g;
- wheat flour / 100 gr;
- potato starch (1 tablespoon with a small slide) 20 g
- egg 3 pieces;
- hard cheese 100 g p;
Filling # 1:
- hard cheese 50g;
- garlic 2 small cloves;
- mayonnaise 3 tbsp. l.
Fill # 2:
- "Natural Salmon" (liquid to drain) 1/2 jars (240 grams)
- cottage cheese ("Bonbon Cream") 1/2 jars
- capelin caviar ("Santa Bremor", with salmon) 1-2 tbsp. l.
We rub cheese on a fine grater. Mix starch and flour. Pour water into a saucepan, add a pinch of salt and butter, cut into small cubes, bring to a boil. Pour flour with starch into boiling water and quickly mix with a spatula so that the dough lags behind the walls of the saucepan. Remove the saucepan from the fire and, stirring, cool the dough a little.Add one egg at a time, kneading the dough thoroughly each time until smooth and smooth. When all the eggs are added and the dough is well mixed, add the grated cheese and mix it well with the dough. &Nbsp;
Heat the oven to 220 ° C. We lay out small muffins the size of a walnut at a distance from each other on a baking sheet of flour with a teaspoon or pastry bag. &Nbsp;
Bake for 20 minutes so that the buns bake and turn golden. Ready buns leave briefly in the oven turned off, opening it. Ready cut cold buns cut horizontally (not to the end) and fill with your favorite filling or salad. &Nbsp;
I fill some of the buns with cheese, grated, mixed with garlic and mayonnaise crushed with a press. And the second part of the buns stuffed with canned salmon (drain the liquid and mash the fish with a fork) mixed with capelin caviar and cottage cheese.