Felicity Cloake’s perfect gougères. Line two baking sheets and, if you’re cooking immediately, heat the oven to 220C (200C fan)/425F/gas 7. Put the water, butter and salt in a medium pan over a medium heat and bring to a simmer, stirring occasionally to help melt the butter. Meanwhile, crack four of the eggs into a jug and beat together.
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. Gratinated pine nut-basil chicken with saffron may...
You don’t need anything more than salt, but a gougère is improved immeasurably by a good pinch of mustard powder, which Segnit calls the “unsurpassable flavour enhancer” when it comes to cheese.
I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons.