Custard rolls with cheese

Awesome buns with a bright cheese taste are perfectly combined with wine! There is an opinion that such custard buns are served in France during wine tasting. They are called Gougers. Cheese for them is best suited to Gruyere or Conte varieties, with a pronounced taste. They really go very well with wine! With coffee and tea, they are also perfectly exterminated at the speed of sound, read - crunch! :))) My family is delighted with them! They can be offered to guests as a snack. These custard buns are airy, tender, with a pleasant cheese flavor. They are good still warm and already cooled down are very tasty. And you try it yourself and draw your own conclusions!

mom of sweet tooth

The author of the recipe

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Composition / ingredients

Servings:

Flour (this is one 200-gram glass with a large slide)

160

Chicken eggs (large)

Butter

Hard cheese

Water

250

Salt

0.5

Ground black pepper (it is not necessary to put it, a pinch)

to taste

Greenery (a few sprigs of your favorite greens, I have dill)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 7 g

Fats 34 % 12 g

Carbohydrates 46 % 16 g

190 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Recipe preparation products. The flour must be sifted.
Step 2:
Pour water into dishes with thick walls: preferably in a stainless steel pan or in a cauldron. In the same place, cut the butter into pieces, salt and heat over medium heat until the butter melts and the mixture begins to boil.
Step 3:
At this moment, pour all the flour into the pan at once. Quickly, thoroughly mix and turn off. The recipe (which I found on the Internet) says that you need to boil the mixture until it thickens over low heat. For me, this mixture instantly thickened. Leave to cool to a warm state.
Step 4:
Meanwhile, chop the greens, grate three hard cheese.
Step 5:
Then add the eggs to the dough one by one, mixing thoroughly after each. First, the dough is taken in pieces, and then, with careful mixing, it becomes homogeneous.
Step 6:
Mix cheese and herbs into the dough. Once again, mix well until a homogeneous consistency.
Step 7:
With a tablespoon soaked in water (I took a teaspoon, so the buns turned out to be small), we separate pieces of dough the size of a large apricot.
Step 8:
We spread the dough lumps on a baking sheet covered with baking parchment, at some distance from each other, since the buns will increase in size by 1.5-2 times during baking. Lubricate the paper with a thin layer of vegetable oil. We put the baking sheet in the oven, preheated to 200 degrees, bake for about 30 minutes until a ruddy, bright golden color. DO NOT OPEN THE OVEN for 20 -25 min., otherwise the custard dough will not turn out to be airy, it does not rise!
Step 9:
The buns should come up and become dry. If they are sagging, increase the fire a little and hold it for more. If they keep their shape and have become an appetizing color, they are ready. Carefully remove the custard buns on a platter, let them cool slightly. Enjoy your meal! Such buns can be taken on the road, on a picnic, to work, to school...
Step 10:
This is how the buns look in the section.