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.
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
