Olive and Tomato Cheese Puffs
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 176 kcal | (8 %) | ||
| Protein | 6.56 g | (7 %) | ||
| Fat | 12.36 g | (11 %) | ||
| Carbohydrates | 8.97 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.67 g | (2 %) |
more nutritional values
| Vitamin A | 209.87 mg | (26,234 %) | ||
| Vitamin D | 1.29 μg | (6 %) | ||
| Vitamin E | 3.09 mg | (26 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 1.45 mg | (12 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 42.99 μg | (14 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 2.22 μg | (5 %) | ||
| Vitamin B₁₂ | 0.81 μg | (27 %) | ||
| Vitamin C | 5.95 mg | (6 %) | ||
| Potassium | 146.63 mg | (4 %) | ||
| Calcium | 88.96 mg | (9 %) | ||
| Magnesium | 11.49 mg | (4 %) | ||
| Iron | 0.64 mg | (4 %) | ||
| Iodine | 34.68 μg | (17 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 6.64 g | |||
| Cholesterol | 114.79 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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