Le Gruyère AOP gougeres

These beautiful little pillows of cheesy goodness are a classic for a reason. Incredibly light and full of flavour from the Le Gruyère AOP cheese, making 50 of these bite-sized snacks might sound like a lot, but we can guarantee they’ll be gone in seconds.

First published in 2020





  • Piping bags
  • Stand mixer


Preheat an oven to 180°C/gas mark 4. Place the milk, water and butter in a saucepan and gently bring to the boil
Sift the flour into the boiling milk mixture and whisk until combined and the resulting paste starts to come away from the sides of the pan. At this point, transfer the mixture into the bowl of a stand mixer with a paddle attachment
  • 145g of plain flour
Add the cheese, thyme, salt and pepper to the mixture, then start beating the mixture at a high speed, whilst adding the eggs 1 at a time. Wait until each egg has been completely incorporated before adding the next
Continue to beat the mixture for another 8-10 minutes, until the mixture has cooled and turned smooth and glossy
Transfer the mixture to a piping bag and pipe around 50 small blobs of the mixture onto several baking trays lined with baking paper
Place the tray into the oven and bake for 15 minutes, then turn the oven off and leave the gougeres inside for a further 10 minutes. Serve warm
First published in 2020

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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