I’ve wanted to make gougères for a long time but was afraid that my limited baking skills would falter when it came to choux pastry. I wrote about Cornish Gouda with Honey and Clover a couple of weeks ago and, on tasting it, I could imagine what a great cheese it would be to cook with: sweet but with interesting savoury notes. So, it seemed like the opportune time to get to grips with gougères. I used this Guardian recipe as my basis.
And what a delight they turned out to be – fluffy, cheesy and perfectly mouth-sized. Definitely best served warm and don’t let them hang around long enough to get stale.
115g Cornish Gouda, grated
115g salted butter
½ teaspoon salt
140g plain flour
4 medium eggs, beaten in separate cups
Heat the oven to 220C/200 fan-assisted/gas mark 7. Put the butter and salt into a pan with 250ml of water. Bring the mixture to the boil, then reduce the heat to low and gradually add the flour.
Stir rapidly and continuously with a wooden spoon as the mixture comes together. Cook for up to three minutes, until the mixture forms a smooth ball.
Take the pan off the heat and allow it to cool for a few minutes. Add the beaten eggs to the warm dough one at a time, beating thoroughly to incorporate. Mix in the grated cheese.
Using a piping bag, pipe small rounds of the mixture on to a baking tray lined with baking paper, leaving room between each spoonful for the pastry to puff up.
Bake for 10 minutes, then turn the heat down to 180C/160C fan-assisted/gas mark 4 and cook for a further 15 minutes, until they are cooked through and golden.