- 4 large eggs at room temperature
- 1 and ¼ cup water
- ¾ cup flour
- ½ cup butter
- 1 tablespoon sugar
- 1 teaspoon s alt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ¼ cup grated hard cheese of choice
In a saucepan, add the water, butter, sugar, s alt and cook over low heat until melted and mixed. Then increase the heat and heat until the mixture begins to boil. Once the water starts to rise, turn off the heat completely, add the flour all at once and start mixing with a spatula.The mixture should have a consistency similar to mashed potatoes.
Once the consistency is achieved, turn the heat to medium and cook for 1 minute. In a separate bowl, break all the eggs and mix with a fork or wire. Slowly add the eggs to the mixture in 3-4 additions, avoiding overmixing. Add 1/3 of the eggs at a time and mix until incorporated. Repeat until the eggs are fully incorporated into the batter.
The dough is ready when it becomes smooth and shiny. On a paper tray, begin to arrange the small gougeres with a spoon, leaving some space between them. If there is a tip of the batter, tap with a wet finger to smooth it out or it will burn. Sprinkle with the spices and grated cheese.
Bake for 40 minutes in an oven heated to 180 degrees. Do not open the oven to prevent the gougeres from bursting. Take them out of the oven and let them rest for 5-10 minutes before removing them from the pan.
Maslenki with apricot jam