RECIPE | French cheese puffs (gougeres)
Choux pastry, a French original, is easier to make than you think. This recipe makes a good starter or a mouthwatering snack - with a glass of wine
Makes: about 48 cheese puffs
120g unsalted butter
2.5ml (½ tsp) salt
4 large eggs
115g grated Gruyere cheese or other strong cheese
15ml (1 tbsp) grated Parmesan
Pinch of freshly grated nutmeg
A little butter for greasing
Method: Preheat the oven to 190ºC.
Combine water, butter and salt in a saucepan and bring to a boil over high heat.
When the butter's melted, reduce heat, add the flour and stir vigorously with a wooden spoon for about 1 minute or until the mixture pulls away from the sides. Cook for one minute then cool for 2-3 minutes.
Transfer the dough to an electric mixer. On medium speed, add the eggs, one at a time, beating after each until the mixture is smooth.
Add the cheeses, nutmeg and some freshly ground black pepper and mix until just combined.
Line two large baking sheets with parchment paper.
Fill a piping bag with the dough and pipe out 4cm mounds about 3cm apart on the baking sheets.
Bake the gougeres in the oven for 30 minutes or until they have puffed up and are golden brown.
Transfer to wire rack to cool slightly before serving.