These are the reason I have a savoury palate! Gougères are French cheese puffs, they’re light, fluffy and packed with cheesy flavour! They’re perhaps just a little too delicious as you can’t stop eating them once you’ve started. Gougères are a baked savoury choux dough mixed with mature cheese such as sharp cheddar, gruyère or parmesan. They’re very popular in French bakeries and now in my kitchen! I don’t buy mine from bakeries I make them homemade because they’re so easy to make and taste even better! I have admit before I made this recipe I hadn’t made my own choux for a long time, because I lost my confidence when I made it before using a different recipe and it didn’t work very well. But I’m glad I tried this recipe because it has given me back that confidence and it’s really the best choux recipe. Gougères are the perfect dinner party canapé for guests.
100g unsalted butter, cubed
1 tsp salt
1 tsp sugar
4 medium free-range eggs
75g cheddar, grated – you could use parmesan, a mature comté or gruyère
1. Preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Line two large baking trays with parchment paper and set aside. Place the water, milk, butter, salt and sugar in a small saucepan, heat on high until all the butter has melted.
2. Turn the heat down to low and then add the flour all in one go and beat like mad until the mixture starts to ‘clump’ together and comes away from the sides of the pan.
3. Now take off the heat and transfer to a clean bowl and fold through the cheese. Leave the mixture to cool slightly.
4. Once it’s cool enough, beat in the eggs one by one and mix until you have a smooth and thick choux pastry.
5. Fit a disposable piping bag with a large round nozzle and fill the bag with the choux pastry. Pipe large rounds of the choux mixture onto a the lined baking trays and finish with a sprinkling of poppyseed’s or some extra grated cheese. Bake in the oven for 20 minutes or until golden and puffed. Eat straight away or cool and then store in an airtight container ready to reheat when you need.
Recipe from The Little Paris Kitchen cookbook by Rachel Khoo
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