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Ingredients
For 6 persons:- 1 jar of black Tapenade 110g Jean Martin
- 150 g of flour
- 250 ml milk/water (half/half)
- 4 eggs
- 80g butter
- 125 g of fresh goat's cheese
- Salt pepper,
- Chive
Recipe
Heat the milk and water mixture over low heat. Add the salt, pepper and butter in small pieces.
Remove from the heat, add the flour all at once and mix quickly.
Return the pan to low heat and continue stirring for a minute. You should obtain a smooth paste.
Remove from the heat, add the eggs one by one and mix well each time.
Prepare the gougères: on a baking sheet covered with baking paper, form each gougere with a tablespoon of dough. Space them well.
Bake in the oven at 180°C for 15 minutes.
Turn off the oven and leave the gougères inside for another 15 to 20 minutes
Meanwhile, mix the fresh goat's cheese with half a jar of Jean Martin black tapenade.
Garnish the gougères: carefully cut the top and add a teaspoon of the goat cheese/black tapenade mixture. Sprinkle with fresh chives.
Arrange on a serving dish with Comté/Dried tomato cream or salmon/Green tapenade gougères.
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