|Preparation : 10 min||Resting : -|
|Cooking : 25 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|180||g plain flour
|150||g gruyère or other semi-hard|
|1||Preheat the oven to 180°C (170°C fan, gas mark 4).|
|2||Cut the butter into pieces and place into the metal bowl with the water; start the|
EXPERT programme, 2 minutes/speed 4/90 °C. At the end of the programme,
open the lid and add the flour, salt and pepper. Close the lid, remove the cap and
restart the EXPERT programme, 3 minutes/speed 4/100 °C. Scrape down the bowl
if necessary. The dough should form a ball.
|3||Restart the EXPERT programme 1 minute/speed 10 (without heating), adding the|
eggs one by one through the cap opening, while the machine is running.
|4||Scrape down the bowl. Add the gruyere and restart the EXPERT programme|
20 seconds/speed 10 (without heating).
|5||Put the dough into a piping bag*. Pipe the dough in mounds of 2 to 3cm on a|
lined* baking tray. Bake for 25 to 30 minutes (depending on the size and oven).