Gougères
Ingredients
- 185g water
- ½ tsp salt
- 75g butter
- 100g flour
- 3-4 eggs
- 60g gruyère cheese
- pinch ground pepper
- pinch ground nutmeg
Method
- Heat oven to 220℃ & butter or line a baking sheet
- Make the choux pastry Heat water, salt and butter in a small saucepan until the butter melts and water just comes to a boil. Remove from heat and beat in flour. Beat vigourously till smooth and coming away from sides of pan. Beat for a minutes over low heat to dry out dough slightly. Beat one egg a set to one side. Beat the resining eggs, one at a time, into the dough. Add enough of the beaten egg till the dough is glossy and just falls from the spoon. Too mech egg means the chop cannot be shaped.
- Add cheese Add the cheese and season the dough with pepper and nutmeg
- Shape & bake Using a spoon or piping bag, pipe approx 12 1"/2.5cm mounds onto baking sheet, leaving plenty of room to expand. Bake for 25-30 minutes till golden brown and crisp
French Regional Cooking Anne Willan
gougeres
Cheese puffs