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Diwali Offers

Black Truffle Gougeres

Recipe by KitchenAid Chef Of the Fortnight:Chef PRIYAM CHATTERJEE,
Head Chef Qla, Kalka Dass, Mehrauli, Delhi




– Bowl

Utility Whisk

KitchenAid Stand Mixer

– Saucepan

Baking tray

– Oven

– Pre heats the oven at 400 degrees Fahrenheit



– Flour: 300 gms

– Butter: 200 gms

– Emanthal cheese: 40 gms

– Gruyere cheese: 40 gms

– Milk: 500 gms

– Eggs: 6

– Thyme: 3 gms

– Chopped garlic: 1 spoon

– Half cap of black truffle oil




– Add the butter and flour into a heavy bottomed Saucepan and cook the roux.

– Add the milk and continue cooking. Check seasoning.

– Once nice and semi thick. Remove the paste and bring it into the KitchenAid Stand Mixer

– On a slow speed, blend in the cheese and let it incorporate

– Add the thyme and garlic and oil.

– On a medium speed, drop one egg yolk at a time till the Choux paste is even and smooth. Let it rest.

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