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These airy cheese puffs make a perfect bite size appetiser.

The recipe requires a bit of a “workout” but well worth the effort! 

Preparation time: about 20 minutes

Cooking time: 45 to 50 minutes

Makes approximately 30 Gougères

Ingredients

  • 250 ml water
  • 80 g unsalted butter
  • 1 tsp sea salt
  • 100 g plain flour, sifted
  • 4 eggs
  • 150 g grated Gruyère
  • 1 tsp grated nutmeg
  • ¼ tsp cayenne pepper (optional)
Method
  • Preheat the oven to 200C
  • Boil together the water, butter and salt in a large saucepan.
  • Remove from the heat and pour in all the flour in one go
  • Whisk together until fully blended (keep persevering) and the mixture almost coming away from the sides of the pan in a ball. Leave the mixture to cool for 3-4 minutes.
  • Add the first egg and whisk thoroughly.
  • Add the remaining three eggs one by one, repeating the same process.
  • Add the cheese, nutmeg and pepper. Once more, whisk to blend. The cheese may not fully become smooth but do not worry as it won’t affect the end-result.
  • Line a flat baking tray with baking parchment. To keep the parchment flat, smear a tiny bit of the gougère mixture on each corner of the tray before placing the parchment.
  • Using two dessertspoons immersed in a bowl of hot water, mould a spoonful of mixture until it should resemble a walnut in shape and size and looks fairly smooth. Drop each one onto the baking tray leaving at least 6 cm between each one, allowing space for the gougères to rise. Using a piping bag is an alternative option. It is preferable to cook the gougères in 2 batches
  • Bake for 20-25 minutes, or until they are golden and just turning light brown, well puffed and light to the touch. If they are undercooked, they will deflate on cooling.
  • Lift the gougères onto a cooking rack and repeat the process with the second batch.

My tips

  •  ½ tsp of mustard powder can be added for extra flavour
  • Choose a good quality Gruyere as it will make a difference to the taste

 

 


 

 

 

 

 

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