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Gougères
Item 1 of 1
Simon Hulstone's tangy cheese gougères recipe 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 cooking time.
First published in 2015
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Ingredients
Metric
Imperial
Gougères
- 170g of Parmesan, freshly grated
- 100ml of water
- 100ml of milk
- 50g of butter
- 125g of plain flour
- 2 large eggs
- salt
- pepper
SAVE RECIPE
Equipment
- Piping bag and nozzle
Method
1
Place the water, milk and butter into a medium-sized pan and heat until the butter has melted. Add the flour
- 100ml of water
- 100ml of milk
- 50g of butter
- 125g of plain flour
2
Cook the mixture until it comes away clean from the sides of the pan
3
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
- 2 large eggs
- salt
- 170g of Parmesan, freshly grated
- pepper
4
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
5
Bake for 10-12 minutes and serve whilst still warm
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