Parmesan Gougeres
A savoury treat with a hint of elegance. Bite-sized delights with a golden, cheesy crust and a light, airy centre, Parmesan gougeres are a delicious indulgence
Equipment
- 1 Saucepan large
- 1 Stainless steel bowl large
- 2 Silicon baking mats (Or grease proof paper)
- 2 Baking trays large
Ingredients
- 170 grams Parmesan (Freshly grated)
- 100 ml Water
- 100 ml Milk
- 50 grams Butter
- 125 grams Plain flour
- 2 Eggs (Large)
Instructions
Prep
- Finely grate the parmesan cheese
- Place the eggs in a bowl and whisk briefly with a fork or whisk
- Weigh/ measure all the ingredients
- Pre heat the oven to 200℃/ 400℉
- Line your trays with the silicon baking mats
To Make
- Place the water, milk and butter in a saucepan over a medium heat until the butter is melted and the mixture just begins to boil
- Add the flour in one go and continue to cook, stirring quickly with a wooden spoon, until the mixture comes away from the side of the pan cleanly
- Transfer to the mixing bowl, beat briefly to cool a little. Beat in the eggs one at a time with your wooden spoon until thoroughly combined
- Add the parmesan and a little salt and pepper and mix again
- Place the mixture into a piping bag. Don't overfill, repeat the process more than once if necessary. Cut off the end to about 1 cm diameter and pipe the mixture into 3 cm wide balls. (Alternatively, use two spoons to create your ball shaped pieces of dough) Space them out evenly across the 2 baking trays with a little room for them to expand. You may want to tap down the tail on the top of the gougeres, produced by the piping, with a damp finger
- Bake for 10-12 minutes or until golden brown. Do not open the oven door until the cooking is complete or your gougeres may collapse. Allow to cool slightly on a rack and either serve immediately or serve cold. Delicious both ways
Nutrition
Calories: 48kcal
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