Serves: 4 people • Prep: 20 minutes • Cooking: 5 + 40 minutes • Difficulty: easy
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Ingredients
Choux pastry:
- Water: 125 g
- Fine salt: 1 pinch
- Flour: 70 g
- Butter: 30 g
- Eggs: 2
- Moutarde de Meaux® Pommery®: 30 g
Egg wash:
- Egg yolk: 1
- Milk: 10 g
Mustard béchamel:
- Butter: 25 g
- Flour: 25 g
- Milk: 250 ml
- Moutarde de Meaux® Pommery®: 10 g
Method: Gougères with wholegrain mustard
- For the choux pastry, put the water, fine salt, wholegrain mustard and butter in a saucepan. Bring to a simmer, then add the flour all at once.
- Mix with a spatula and dry out until the mixture comes away from the pan. Pour into a mixing bowl.
- Gradually add the beaten whole eggs. Mix well and put into a piping bag fitted with a plain nozzle.
- Pipe 16 choux buns onto a baking tray lined with baking paper or a baking mat.
- Brush the choux buns with the egg yolk and milk mixture.
- Bake for 15 minutes in an oven preheated to 200°C then continue cooking for 25 min at 175°C without opening the oven.
For the béchamel sauce:
- In a small saucepan, foam the butter then add the flour.
- Continue cooking gently until lightly browned, stirring with a whisk.
- Add the milk little by little, continuing to stir with the whisk. Cook for 2 min.
- Add the mustard and adjust the seasoning. Pour into a small bowl, cover with cling film, and leave to cool.
- Put this mixture into a piping bag fitted with a small plain nozzle.
- Fill the choux buns. Reheat in the oven at 160°C for 10 minutes.
