for 26 pieces

Choux pastry

40 g	butter
2	garlic cloves, squeezed
1 ¼ dl	water
¼ tsp	salt
a little	pepper
100 g	white flour
3	fresh eggs, beaten
40 g	grated Parmesan

Cheese cream

1 dl	cream
80 g	grated Parmesan
1 ½ dl	cream, beaten until stiff
2 pinch	salt
a little	pepper

To fill the gougères

15 g	Micro Greens

How it's done

Choux pastry

Heat the butter in a pan. Add the garlic, sauté for approx. 3 mins. Pour in the water, season, bring to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Using the whisk on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Stir in the cheese.

Gougères

Spoon the dough into a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe 26 blobs (approx. 4 cm) onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake/dry

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Do not open the oven during baking! Switch the oven off and leave the gougères to dry for approx. 15 mins. with the door slightly ajar. Remove from the oven, leave to cool on a rack.

Cheese cream

Place the cheese in a bowl. Warm the cream in a pan, pour it over the cheese, whisk until the cheese has melted, allow to cool slightly. Season the whipped cream, carefully fold in.

To fill the gougères

Transfer the cheese cream to a disposable piping bag, cut off the tip (approx. 1 cm). Slice the gougères crosswise, pipe ¾ of the mixture onto the bottom half. Top with ¾ of the micro greens, cover with the top half. Pipe the remainder of the cheese cream on top of the gougères, garnish with the micro greens.

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