• Gougères



(70 passarounds)


Do not be put off by the large yield – freeze what you don’t use. Particularly appreciated if you serve them with champagne.






250ml (1 cup) water

70g (7 tbsp) butter

1 ½ tsp Maldon sea salt

pinch sugar

175g (1 ¼ cup) flour

4-5 eggs

125g (1 ¼ cup) grated Gruyere cheese

freshly ground white pepper



· Preheat oven to 230ºC.


· In medium saucepan, combine water, butter, salt and sugar.


· Bring to the boil.


· Add flour all at once, reduce heat to medium. Stir with a wooden spoon for 2 minutes or until the mixture forms a ball and excess moisture has evaporated.


· Transfer mixture to an electric mixer fitted with a "K” beater and beat for 30 seconds until mixture has cooled slightly. Add 4 eggs and continue to beat until combined and mixture has a smooth silky texture. The batter should form a peak with a tip that falls over. If it is too stiff add the white of the remaining egg, if still too stiff add the yolk.


· Mix in 75g (¾ cup) of cheese and white pepper to taste.


· Fit a piping bag with a 7mm nozzle and fill with batter.


· Pipe batter into mounds (each mound about 3cm in diameter) onto prepared baking trays.


· Sprinkle tops with remaining cheese.


· Bake 7-8 minutes. Reduce temperature to 180ºC and bake a further 20-25 minutes. When Gougères are cooked they will be light golden and slightly moist on the inside.


· Serve hot or warm.