Gougères

Gougères

By
From
Kitchin Suppers
Makes
25
Photographer
Laura Edwards

When we have friends over I often serve these with pre-dinner drinks, along with cheese straws. I like to use a local Cheddar – we are fortunate to have several to choose from.

Ingredients

Quantity Ingredient
250ml water
15g sea salt
125g unsalted butter
250g plain flour
6 free-range medium eggs, beaten
4 tablespoons full-flavoured cheddar, grated
flaky sea salt
cracked black pepper

Method

  1. Heat the oven to 200°C. Bring the water to the boil in a saucepan. Add the salt and butter and continue to heat until the butter melts and the liquid comes to the boil. Immediately tip in the flour and mix quickly with a wooden spoon until the paste thickens and leaves the sides of the pan.
  2. Remove from the heat and let cool a little for about 5 minutes. Now gradually beat in the eggs and incorporate the cheese. The mixture should be smooth and thick enough to pipe.
  3. Line a baking tray with baking parchment. Put the choux pastry into a piping fitted with a 1 cm plain nozzle and pipe small balls onto the tray, spacing them slightly apart. Bake for 20 minutes until dry and crisp on the outside but still soft inside.
  4. Serve the little gougères warm from the oven, sprinkled with flaky sea salt and cracked pepper.
Tags:
The Kitchin Restaurant
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