Cheese balls for champagne

Category: Bakery products
Cheese balls for champagne

Ingredients

Margarine 80 g
Water 125 ml
Flour 100 g
Eggs 2 pcs.
Cheese (grated) 150 g

Cooking method

  • Prepare choux pastry. Wonderfully described by Chuchelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7247.0: Bring margarine and water to a boil. Pour flour in one go. The only thing I would like to add: you need to heat the brewed mass until the dough starts to lag behind the walls of the pan (the pan will be completely clean).
  • Remove from heat, let the dough cool slightly.
  • Then stir in the eggs one at a time.
  • Then add the grated cheese.
  • Mix the whole mass well.
  • Put on a baking sheet lined with baking paper, balls the size of a small walnut (or pigeon's egg). Bake for 15 minutes at 180-200 degrees.

Note

Probably true, the balls go well with champagne: they did not live to see it here.
You can also add 60 g of finely chopped ham, only then you need to reduce the amount of cheese to 100 g.

ira.z
This is exactly THAT, the current for me lacks salt, next time I will definitely put salt, well, maybe 1/3 tsp. ... We bought such things in Bigs, until I saw the composition and gasped ... well, why so much chemistry ... stopped buying ... but I want ... and now this very IT!
Thank you so much for the recipe!
sapuch
To health, ira.z.
Try the ham.
I just had very salty cheese (for my taste). And the ham is also very salty.
dopleta
How interesting - in my book a similar recipe is called not "for champagne", but "for tea". And salt into it, ira.z, is included.
ira.z
dopleta - it would be interesting to see your version too!
please ... post it please
dopleta
Quote: ira.z

dopleta - it would be interesting to see your version too!
please ... post it please

You are welcome, ira.z... I retype it verbatim:
"Products for preparation: 250 g milk, 80 g butter, 140 g flour, 3 eggs, 120 g grated cheese, salt.
Boil milk with butter, add flour into it and, stirring, keep on fire until the mass begins to separate from the walls of the dish. while stirring, add 3 eggs, grated cheese and a little salt to it. Put the mass with a spoon in a greased baking sheet, shaping the cakes, and bake for a long time. Do not open the oven door for the first 15 minutes. "End of quote. Apparently, milk is more in harmony with tea than with champagne.
ira.z
About what is better with tea ... I am ready to disagree ... cheese and wine are classics of the genre
but in your recipe - "while stirring, add 3 eggs, grated cheese and a little salt to it" - this means eggs, etc. Do you need to add directly on the fire? I wonder ... what - is this option also possible? to be honest - I always made a custard cake like this - I took it off the heat and immediately added the rest of the ingredients without cooling it, which is probably wrong, or vice versa, or just has a right to exist ...
actually I wanted to know
dopleta
Quote: ira.z

About what is better with tea ... I am ready to disagree ...
And who claims which is better? It's just the name of the recipe in the book.

Quote: ira.z

but in your recipe - "while stirring, add 3 eggs, grated cheese and a little salt to it" - this means eggs, etc. Do you need to add directly on the fire?
Well, firstly, not in my recipe, but in the book "500 types of homemade cookies", and secondly, it also says there: "keep on fire until the mass begins to separate from the walls of the dishes." And the eggs intervene after that. That is, everything is correct.
ira.z
Quote: dopleta

And the eggs intervene after that. That is, everything is correct.
forgive me, again - do you add eggs and flour to a chilled brew or to a hot one that is directly on the fire?
Scarecrow
Don't argue with tea or champagne. They are generally called not for tea, and not for champagne. These cheese balls are called Guzher. Originally Gougères as it is a French dish. And I also laid out the recipe, because I have a love for choux pastry. I only did it with chopsticks, not balls. I highly recommend adding grated nutmeg and white pepper.

Here's a link: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11627.0

Quote: ira.z

sorry, again - do you add eggs and flour to a chilled brew or to a hot one that is directly on the fire?

flour is always put in a brew over a fire, as it needs to be brewed. But the eggs - when removed from the heat, so as not to curl up.
sapuch
Forgive me generously Scarecrowthat repeated your recipe.
Here is how it was. One very old lady told me about these balls, though she said that grated cheese was added to the choux pastry. What is it called, she did not say. Searching the internet like chou au fromage, I found several recipes. Only the amount of cheese did not suit me in any one: not enough, the cheese is not felt. And by the "scientific poke" method, the optimal (for my taste) option was found. However, the family liked gougères au jambon more.
Z. Y. And how "..... to champagne" were recommended in one of the Internet recipes.
Scarecrow
To champagne is right. Usually they are served with wine. I meant that they are not called "for champagne".
The recipe is not my personal one, so no apology is needed. Every recipe has a right to exist.

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