Olive and Tomato Cheese Puffs

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Olive and Tomato Cheese Puffs
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
176
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie176 kcal(8 %)
Protein6.56 g(7 %)
Fat12.36 g(11 %)
Carbohydrates8.97 g(6 %)
Sugar added0 g(0 %)
Roughage0.67 g(2 %)
Vitamin A209.87 mg(26,234 %)
Vitamin D1.29 μg(6 %)
Vitamin E3.09 mg(26 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.05 mg(4 %)
Folate42.99 μg(14 %)
Pantothenic acid0.19 mg(3 %)
Biotin2.22 μg(5 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C5.95 mg(6 %)
Potassium146.63 mg(4 %)
Calcium88.96 mg(9 %)
Magnesium11.49 mg(4 %)
Iron0.64 mg(4 %)
Iodine34.68 μg(17 %)
Zinc0.41 mg(5 %)
Saturated fatty acids6.64 g
Cholesterol114.79 mg

Ingredients

for
12
Ingredients
¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon Black pepper
½ teaspoon dried oregano
1 pinch cayenne pepper
1 cup milk (plus 2 tbsp)
½ cup butter (cubed)
6 eggs (1 separated)
2 tablespoons Parmesan (grated)
4 tablespoons Gruyere (grated)
4 tomatoes (sliced)
1 handful black Olives (stoned and sliced)
½ bunch Basil (chopped)
How healthy are the main ingredients?
saltoreganocayenne peppereggParmesantomato
Product recommendation
Suggested variations: ... Add 2 tbsp finely chopped ham with the cheeses for a savoury flavour ... Omit the tomato and olives to make simply cheese gougeres

Preparation steps

1.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
2.
Place the flour in a bowl with the salt, pepper, oregano and cayenne.
3.
Add the milk and butter to a large pan and bring to the boil. When the butter melts, reduce the heat and tip in the seasoned flour. Stir quickly and vigorously with a wooden spoon, beating until the dough starts to come away from the sides of the pan and form a ball.
4.
Remove the pan from the heat and tip into a large mixer bowl. Beat at a medium speed for 1 minute, then beat in 1 egg and the egg white. Beat until completely absorbed. Add the remaining eggs one at a time, beating until each one is absorbed before adding the next. The dough should be shiny and satin-like. Beat in the cheeses.
5.
Fill a piping bag with the mixture and use to pipe onto ungreased baking trays. Alternatively simply drop teaspoonfuls of the mixture onto the sheets, keeping them roughly the same size, a few centimeters apart.
6.
Lightly press a tomato slice, a few chopped olives and basil into the centre of each one. Whisk the remaining egg yolk with the extra 2 tbsp of milk and lightly brush the gougeres.
7.
Bake for about 10 minutes, then reduce the heat to 150°C (130 fan) | 300°F | gas 2 and bake for a further 15 minutes or until golden brown. Test one by breaking it open. If it’s not cooked through, pop back into the oven for 5 minutes. Serve warm.