perfectly
french
gougeres

Weigh the milk, water, butter and sugar into a heavy based saucepan. Add the salt [optional chilli] to the flour. Place the milk mixture on high heat and bring to the boil. When the butter is completely melted and the mixture is boiling, slide from the heat and whisk in the flour. Immediately return to the heat and stirring constantly with a silicon spatula work the mixture until it comes away from the sides and bottom. It should leave slight silvery coating on the saucepan.

Immediately remove from the heat and transfer it to your mixer bowl and contact cover with a piece of Freezer-go-Between and set a timer for 1 hour.

We are great fans of the mixer/creamer attachment added to the Kenwood range a few years ago……click here

When the timer goes using the creamer attachment work in the eggs one at time, making sure that each egg is fully incorporated before adding the next. When the eggs have all been incorporated add the Gruyere and truffle paste or the parmesan and pesto. Mix in thoroughly and then transfer to a piping fitted with a 15mm round nozzle.

DO NOT use silicon sheets for some reason that is to me inexplicable they do not work as well. Cover two baking sheets with baking paper and pipe 25mm rounds onto the paper tapping any pointy bits down with wet fingers.

pre heat oven to 185°C
Bake until risen and coloured. DO NOT open the oven for the first 15 minutes takes about 20 minutes.

Cool on a rack or BEST OPTION serve immediately and have the pleasure of the guests fighting over the last couple.

AO posted 11 March, 2021