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    Culinary Plating

    Gougères – poached lobster, béchamel, preserved lemons, gruyere cheese


    Gougères – poached lobster, béchamel, preserved lemons, gruyere cheese

    by Mundane-School-8507

    View 11 Comments

    11 Comments

    2. Over-Director-4986 on

      These are *gorgeous*. Your choux looks so fluffy! I would gobble these up like a fat turkey.

    4. Mundane-School-8507 on

      Lobster Gougères
      for the pâte à choux: 
      227ml whole milk 150g unsalted butter 1 teaspoon granulated sugar 1 teaspoon kosher salt 
      150 grams all-purpose flour 3 large eggs 

      for the béchamel: 
      300g lobster shells
      500ml veg stock
      1tsp dijon mustard
      3 tbsp lemon juice
      1tsp yuzu extract
      5g chives2 ½ tablespoons unsalted butter 100 grams all-purpose flour 300ml whole milk 
      125 grams shredded Gruyere 60 grams shredded mozzarella ¾ teaspoon freshly ground black pepper ¾ teaspoon Worcestershire sauce
      1 teaspoons fish sauce ½ teaspoon freshly ground nutmeg ½ teaspoon kosher salt 

    5. Dassman88 on

      This triggered my ptsd. I used to have to make soooo many of these fucking things working hot apps. Used to dream about making that batter

    6. Chelseafc5505 on

      Genuine question for the group.

      – Roux + milk = bechamel
      – Roux + stock = veloute

      Roux + milk + stock = ???

      Edit: I just realized there’s also cheese in there…so Mornay too?

    8. messedupmessup12 on

      God these look good! No way I’m affording lobster lol but filling with a bechamel is genius

    11. lordofthedries on

      Interesting plating. I get that these look tasty but really don’t fit the sub.

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