You don’t have to use beer here but it adds a different dimension to these cheesy choux puffs traditionally served with an aperitif in France. You can also vary the cheese you use so long as it is a relatively hard cheese, perhaps utilising the remnants of your Christmas cheese board.
This recipe makes around 50 – 60 gougères but they freeze really well.
- 200g 00 flour or all purpose plain flour
- 1 tsp mustard powder
- generous pinch of cayenne pepper
- 285ml light beer, lager or water
- 1 tbsp Worcestershire sauce
- 100g butter
- pinch of salt
- 5 large eggs
- 120g mature hard cheese, such as cheddar or comté, finely grated
- Preheat the oven to 220℃ (200℃ fan). Line a couple of baking trays with grease proof paper or baking parchment. Place an empty roasting tin in the bottom of the oven.
- Sieve the flour, mustard powder and cayenne pepper onto a large sheet of greaseproof paper.
- Put the beer or water, Worcestershire sauce, butter and salt into a large saucepan. Heat until the butter has melted then boil for 1 minute.
- Take off the heat then quickly tip all of the flour into the hot liquid. Beat until smooth then return to the heat for a further minute.
- Turn the heat off then add the eggs one at a time beating vigorously after each addition to ensure they are fully incorporated. Finally, mix in the grated cheese.
- Using a teaspoon place small mounds of the mixture onto the lined baking trays ensuring they are reasonably well spaced apart as they will expand considerably. If you want to be fancy about it you could use two teaspoons to create mini quenelles although they will taste good however they look. When the baking trays are full of cheesy dollops (you may have to repeat this again after the first batch is cooked to finish all off the mixture) pour some boiling water into the empty (and now hot) roasting tin in the bottom of the oven (the steam will help the choux to rise). Bake for 10 – 15 minutes or until golden brown. These are best served warm but can be frozen and reheated at 150℃ in this state for 5 – 10 minutes.