FRIJE

Instructions

• 1.   In a saucepan, bring the milk, 10cl of water, butter, and salt to a boil.
  Once the butter has melted, add the flour and mix with a wooden spoon. Then, gently dry the mixture over medium heat for 4 to 5 minutes, stirring constantly.
• 2.   Remove from heat and add the whole eggs, one at a time, followed by 3/4 of the cheese.
  Using a piping bag fitted with a smooth tip, pipe small puffs onto a baking sheet lined with parchment paper.
• 3.   Preheat the oven to 6-7 (200°C).
  Brush the puffs with egg yolk using a brush, then sprinkle the remaining cheese on top.
  Bake for 20 minutes without opening the oven door during cooking to prevent the gougères from deflating.

Notes & Suggestions

• Depending on the size of the eggs, use only 3 to prevent the choux pastry from being too liquid.

Nutritional information *