Cheese gougeres with herb cream

Method

In a food processor, whiz the ricotta, yoghurt, garlic, chives, parsley, oregano, sea salt and pepper until smooth. Refrigerate until needed.

Heat the oven to 200C. Heat the water, milk, butter and salt in a heavy-bottomed saucepan. As soon as the mixture boils, remove from the heat and add the flour all at once, beating strongly with a wooden spoon until the dough leaves the sides of the pan. Return the pan to a gentle heat and keep beating for a minute or two until smooth and shiny.

Transfer to a food processor. Add the 3 eggs one at a time, whizzing for 10 seconds after each one. Add the gruyere, paprika and cayenne and whiz for 10 seconds.

Use a piping bag or 2 spoons, place dessert-spoonsful of the mixture on to an oven tray lined with baking paper. Brush the tops with beaten egg and scatter with sea salt. Bake for 15 minutes at 200C. Reduce the heat to 190C and bake for a further 15 minutes or until crisp and golden.

With the tip of a knife, pierce each shell to allow steam to escape, and return to the oven for 5 minutes to crisp. Rest on a wire rack and serve just warm.

Makes 16 medium or 24 small