Gugeri - tiny buns choux pastry with cheese. The recipe hails from France, where initially (as they write) these things were served at wine tastings.
|Cooking time 40 minutes||Number of servings 24|
In advance to turn on the oven to 220 C.
Heat in a saucepan the milk, add butter, bring to a boil.
Add salt and pepper.
Immediately pour all the flour.
Remove from heat, mix thoroughly, return the pan on the stove on medium heat and stir a few moments with a wooden spatula.
Allow to cool slightly.
Then to drive eggs one by one, each time vimosewa to the extent possible.
When you add the last egg, the dough should be viscous.
Now add cheese and mustard.
It is best to plant rolls with a diameter of 2.5 - 3 cm using a pastry bag with a nozzle on baking paper or a silicone Mat. But you can put just a teaspoon.
Leave the distance between them not less 3 to 4 cm: they greatly increase in volume.
Bake about 12 minutes.
When you see that bun increased, turn down the heat to 190 degrees and bake another 10-12 minutes until Browning.
For coating, melt in a saucepan the butter, add the garlic, heat half a minute and pour praskie herbs or parsley.
RUB the Parmesan.
Ready gugeri, oil brush that oil and sprinkle with Parmesan. Incredible yummy!