Tomato Parmesan Gougères Recipe by melodie Jelu
Cooking Instructions 20 minutes 1 Mix together all the dry ingredients. In a saucepan, heat the butter with the liquids. Once the butter is melted, remove from heat, add the dry ingredients, and mix well. Return to the heat and stir until the dough pulls away from the sides of the pan. 2 Transfer the dough to a mixing bowl with a paddle attachment and mix to cool it down. Add the eggs one at a time, mixing well after each addition. Add the parmesan and mix until the dough is smooth and well combined. 3 Using a piping bag, shape the gougères onto a baking sheet lined with parchment paper. Freeze them. You can make mini éclairs, balls, stars—whatever shapes you like. Take out as many gougères as you want and bake for 20 minutes at 350°F (180°C). 1 Mix together all the dry ingredients. In a saucepan, heat the butter with the liquids. Once the butter is melted, remove from heat, add the dry ingredients, and mix well. Return to the heat and stir until the dough pulls away from the sides of the pan. 1 Mix together all the dry ingredients. In a saucepan, heat the butter with the liquids. Once the butter is melted, remove from heat, add the dry ingredients, and mix well. Return to the heat and stir until the dough pulls away from the sides of the pan. 2 Transfer the dough to a mixing bowl with a paddle attachment and mix to cool it down. Add the eggs one at a time, mixing well after each addition. Add the parmesan and mix until the dough is smooth and well combined. 2 Transfer the dough to a mixing bowl with a paddle attachment and mix to cool it down. Add the eggs one at a time, mixing well after each addition. Add the parmesan and mix until the dough is smooth and well combined. 3 Using a piping bag, shape the gougères onto a baking sheet lined with parchment paper. Freeze them. You can make mini éclairs, balls, stars—whatever shapes you like. Take out as many gougères as you want and bake for 20 minutes at 350°F (180°C). 3 Using a piping bag, shape the gougères onto a baking sheet lined with parchment paper. Freeze them. You can make mini éclairs, balls, stars—whatever shapes you like. Take out as many gougères as you want and bake for 20 minutes at 350°F (180°C). More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Strawberry Chocolate Chip Muffin Fried Korean Egg Rolls with Wagyu Ground Beef Thai Street Snack • Thai Street Style Tokyo Pancake• Khanom Tokyo with custard cream Rice Dumpling Bacon & Asparagus Spaghetti Strawberry Chocolate Chip Muffin Fried Korean Egg Rolls with Wagyu Ground Beef Thai Street Snack • Thai Street Style Tokyo Pancake• Khanom Tokyo with custard cream Rice Dumpling Bacon & Asparagus Spaghetti 3 spices Aloo ka Paratha Aamras 3 spices chicken aalo 3 spices Achari chana poori Saute' spinach Jollof Spaghetti with veggies Puff puff😩❤️ 3 spices Achari qeema parathas Three spices Tawa Kaleji Three spice Bhindi masala 3 spices Aloo ka Paratha Aamras 3 spices chicken aalo 3 spices Achari chana poori Saute' spinach Jollof Spaghetti with veggies Puff puff😩❤️ 3 spices Achari qeema parathas Three spices Tawa Kaleji Three spice Bhindi masala