Cheese Choux from Chef Florian Hugo

6 servings

40 minutes

Shuquettes by chef Florian Hugo are an exquisite French delicacy, combining airy dough with the rich flavors of Gruyère and Parmesan cheese. This dish originates from the traditions of French cuisine, where pastry products made from choux pastry are highly popular. The light, crispy crust hides a tender and aromatic center, creating a delightful contrast of textures. Shuquettes are perfect for serving as an appetizer on a festive table or as companions to morning coffee or an evening glass of wine. They can be adorned with various spices to give each piece individuality. This recipe requires care and patience, but the result is always rewarding – a magnificent blend of subtle flavor and refined presentation. Prepare shuquettes with love, and they will become a true decoration for your table!

Energy value per serving

• Calories: 589.4
• Proteins: 17.2g
• Fats: 42.7g
• Carbohydrates: 33.1g

Ingredients

• Whole milk: 200 ml
• Water: 200 ml
• Butter: 225 g
• Salt: 12 g
• Sugar: 8 g
• Wheat flour: 235 g
• Grated Gruyere cheese: 30 g
• Grated Parmesan cheese: 15 g
• Chicken egg: 8 pc

Cooking steps

1. For a golden crust, beat 1 egg and slightly dilute it with milk.

   Required ingredients:

   • Chicken egg: 8 pieces
   • Whole milk: 200 ml

2. Cut the butter into small cubes for it to melt faster.

   Required ingredients:

   • Butter: 225 g

3. Melt the butter over low heat in a pot with milk, water, salt, and sugar. Once fully melted, increase the heat and bring to a boil.

   Required ingredients:

   • Butter: 225 g
   • Whole milk: 200 ml
   • Water: 200 ml
   • Salt: 12 g
   • Sugar: 8 g

4. Remove the pot from the stove and immediately add all the flour, mixing the dough quickly and vigorously with a spatula.

   Required ingredients:

   • Wheat flour: 235 g

5. When the dough turns into a homogeneous mass and starts to separate from the edges of the pot, put it back on the heat and dry it until a thin film forms.

6. Remove the pot from the heat and stir with a spatula to evaporate excess moisture and let the dough cool slightly.

7. Add the eggs (7) one by one, mixing the dough well after each.

   Required ingredients:

   • Chicken egg: 8 pieces

8. Add Gruyère. The dough is ready if it flows off the spatula in a ribbon.

   Required ingredients:

   • Grated Gruyere cheese: 30 g

9. Use a piping bag to squeeze the dough in 3-4 mm portions onto a baking sheet lined with parchment paper.

10. Preheat the oven to 200°C.

11. Brush the pastries with beaten egg, smoothing out the bumps to prevent them from burning in the oven.

    Required ingredients:

    • Chicken egg: 8 pieces

12. Sprinkle the shukets with parmesan, then lightly pepper and place in the oven.

    Required ingredients:

    • Grated Parmesan cheese: 15 g

13. When the shukets start to brown, turn the baking tray and reduce the heat to 160°C so they cook through without getting a brown color on the outside.

14. The shukets should have a crispy crust but be soft inside. Serve hot.