{"id":1960,"date":"2023-03-27T11:12:16","date_gmt":"2023-03-27T10:12:16","guid":{"rendered":"https:\/\/lamaisondelava.wpengine.com\/recettes\/gougeres-with-gaudes-and-mornay-sauce\/"},"modified":"2023-06-06T12:44:15","modified_gmt":"2023-06-06T11:44:15","slug":"gougeres-with-gaudes-and-mornay-sauce","status":"publish","type":"recettes","link":"https:\/\/www.lamaisondelavachequirit.com\/en\/recettes\/gougeres-with-gaudes-and-mornay-sauce\/","title":{"rendered":"Goug\u00e8res with gaudes and mornay sauce"},"content":{"rendered":"\n
Ingredients<\/h2>\n\n
– 10 cl of water– 15 cl of milk– 5 g of salt– 90 g of butter– 115 g of flour– 10 g Gaudes flour (roasted corn)– 4 eggs– 30 g of grated Comt\u00e9 cheese– cornmeal<\/p>\n\n
Mornay Sauce– 15 g of butter– 20 g of flour– 20 cl milk– 3 portions of The Laughing Cow – 1 egg yolk– salt– cayenne pepper – nutmeg<\/p>\n\n
Preparation<\/h2>\n\n\n
Cook the b\u00e9chamel and then add the egg yolk and The Laughing Cow.Reserve in a small piping bag.<\/li>\n\n\n\n
Make the cabbage dough. Using a piping bag, place the goug\u00e8res on baking paper.Sprinkle with cornmeal. Bake at 200\u00b0C, stopping the oven for 5 minutes. Then light at 190\u00b0C for 8 to 10 minutes depending on the size.<\/li>\n\n\n\n
When cold, fill the choux with The Laughing Cow sauce and cool before serving.<\/li>\n<\/ol>\n\n