These tangy cheese puffs or 'gougères' will go very well with a glass of Champagne. They can be refrigerated before serving or even cooked from frozen by allowing a couple of extra minutes

Place the water, milk and butter into a medium-sized pan and heat until the butter has melted. Add the flour
Cook the mixture until it comes away clean from the sides of the pan
Transfer to a mixing bowl and beat in the eggs. Keep beating until the mixture has completely cooled. Mix in the Parmesan and season with salt and pepper
Preheat the oven to 190°C/Gas mark 5. Transfer the mixture to a piping bag and pipe 3cm in diameter balls onto a greaseproof-lined tray
Bake for 10-12 minutes and serve whilst still warm
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  • 170g of Parmesan, freshly grated
  • 100ml of water
  • 100ml of milk
  • 50g of butter
  • 125g of plain flour
  • 2 large eggs
  • salt
  • pepper


  1. Piping bag and nozzle

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Gougères are a classic French snack - light-as-air cheese puffs that will delight any dinner party guest


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