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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.
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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
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay - at The Elephant Brasserie and its adjoining The Room in the Elephant.
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Gougères
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