Gougeres

Name: Gougeres
Cook time: 1 h 30 min
Yield: about 35.
Cuisine: French
Ingredients: 100g butter; 130ml water; 130ml milk; 180g plain flour, sifted; ½ tsp salt; 1 pinch cayenne pepper; 1 pinch ground nutmeg; 4 eggs, plus 2 egg yolks; 120g gruyere cheese, grated

Jeremy and Jane Strode

October 19, 2011

Time:1-2 hoursMakes:about 35.

Serve warm with a glass of champagne for the perfect start to any party. Leave out the spices and cheese for a basic choux dough recipe.

Ingredients

100g butter
130ml water
130ml milk
180g plain flour, sifted
½ tsp salt
1 pinch cayenne pepper
1 pinch ground nutmeg
4 eggs, plus 2 egg yolks
120g gruyere cheese, grated

Method

Preheat oven to 200C.
Put butter, water and milk in a saucepan and bring to the boil.
Add flour, salt and spices and beat well with a spoon until mixture has come together and starts to come away from the sides.
Remove from heat and beat in four eggs, one at a time, until completely incorporated.
Stir through cheese and place in a piping bag. Pipe walnut-sized balls of pastry evenly spaced onto a baking tray. Brush tops with egg yolk.
Bake for 12 minutes, turn tray 180 degrees and bake a further 12 minutes or until gougeres are golden, puffed up and cooked through. Do not open the oven during the first 12 minutes of cooking or gougeres will collapse.