Gugeri French custard buns

Gugeri French custard buns

 

Ingredients:
-Water — 125 ml (1/2 Cup)
-Butter — 50 g
-Wheat flour in/s — 100 g
-Potato starch (1 tbsp with a small hill) — 20 g
-Chicken eggs — 3 PCs.
-Hard cheese — 100 g
-Salt — 1 pinch
Filling No. 1:
-Hard cheese — 50 g
-Garlic — 2 small cloves
-Mayonnaise — 3 tbsp
Filling No. 2:
-Salmon (liquid drained) — 1/2 jar (240 g)
-Cottage cheese («Crème Bonjour») — 1/2 jar
-Fish ROE («Santa Bremor», salmon) — 1-2 tbsp

Gugeri French custard buns

Preparation:


1. Grate the cheese on a small grater.
2. Combine the cornstarch and flour.
3. In a saucepan pour water, add a pinch of salt and butter, cut into small cubes, bring to a boil.
4. Pour in the boiling water with starch flour and quickly stir with spatula so that the dough behind the walls of the saucepan. Remove the saucepan from the heat and, while stirring, to slightly cool the dough.
5. Add in eggs one by one, every time carefully knead it the dough until smooth and smoothness.
6. When all the eggs are added and batter is well mixed, add grated cheese and mix well with dough.
7. Preheat the oven to 220 C.
8. On podpylenny flour a baking sheet to spread with a teaspoon or pastry bag, small buns the size of a walnut at a distance from each other.
9. Bake for 20 minutes so that the buns have baked and are Golden. Ready biscuits leave for a while is disabled in the oven, opening it. Ready the cooled buns, cut horizontally (not through!) and fill with your favorite stuffing or salad.
10. Of the rolls I filled with cheese, grated on a grater, mixed with crushed through a press garlic and mayonnaise. And the second part baked bread rolls stuffed with canned salmon (drain the liquid and mash the fish with a fork), mixed with fish ROE and cream cheese.
Bon appetit!

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