• Gourgeres



(makes 35)
Photo:  Andrew Gorries "The Dominion Post"

125ml (1/2 cup) water

35g (3 + 1/2 tbsp) butter {diced}

3/4 tsp flaky sea salt

pinch sugar

90g (1/2 cup + 3 tbsp) flour

2-3 eggs

60g (1/2 cup tightly packed) grated Gruyere cheese

pinch white pepper


· Preheat oven to 230ºC. Lightly grease baking tray{s}.

· Into a small saucepan set over a medium heat place water, butter, salt and sugar. Bring to the boil.

· Add flour all at once and reduce heat to low. Stir with a wooden spoon for 2 minutes or till mixture forms a ball.

· Place mixture into bowl of an electric mixer fitted with paddle beater and beat for 30 seconds or till mixture has cooled slightly. Add two eggs and continue to beat till 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.

· Add half of cheese and white pepper and stir to combine.

· Using a piping bag fitted with a 7mm nozzle pipe batter into 35 3cm diameter mounds onto prepared baking trays. Alternatively spoon 35 mounds onto tray{s}.

· Sprinkle with remaining cheese.

· Bake for 7-8 minutes. Reduce temperature to 180ºC and bake for a further 20-25 minutes or till Gougeres are light golden. Serve warm.