Gougeres are large cheese puffs made of a ring of choux pastry, which is then cut into wedges to serve and hail from the Burgundy region in France. This version is the ideal little snack to serve with drinks, hot from the oven. I recently did a party for 250 in Little Venice and these proved to be the most popular of all the canapes on offer. No sooner had we sent a batch out, then the plate came back empty and another lot popped in the oven. Perfect with a well chilled dry martini or glass of Champagne, they are light as a feather and packed with flavour. A classy, fuss free classic.
To make about 30 mini puffs
- 110g plain flour
- 175ml water
- pinch salt
- 75g butter
- 3 eggs, beaten
- 50g grated Gruyere cheese
- 50g grated Parmesan, plus extra for sprinkling on top
- Preheat oven to 180C/350F/Gas 4
- Sieve the flour and have ready to add to water
- Place the water, salt and butter in a pan over a medium heat
- Bring to boil, remove from the heat and immediately add the flour, stirring continually with a wooden spoon until combined
- Return to the pan and put back on the heat and beat until the mixture is smooth and comes away from the sides of the pan
- Remove from the heat and turn the mixture onto a flat plate to allow to cool
- Next add the eggs a little at a time. Make sure that each egg is completely mixed in before adding more.
- Beat until the mixture is smooth and glossy and slightly sticky.
- Add the grated cheeses and transfer to a piping bag and pipe small walnut sized blobs onto a baking sheet lined with baking parchment.
- Sprinkle some extra grated Parmesan on top
- Bake until golden, about 30-35 minutes
These are tasty as they are, but you can add some chorizo bits to the mix after adding the eggs. Cut up the chorizo sausage into tiny cubes, then cook until crisp. Drain on kitchen paper and allow to cool.