Onion and Gruyère Gougères
Gougères are moreish bites of cheesy choux pastry. Originally from Burgundy, they are traditionally served with an aperitif but are good at any time.
This is a hugely satisfying bake. I love playing with different flavour combinations: cheese and wholegrain mustard, mushroom and onion or chilli and herbs are all great. The choux bakes up into feathery light balls and even if they don’t all end up looking perfect, they’ll still be delicious. Just make sure you guard them until needed – they tend to disappear pretty quickly.
Ingredients 6
1 quantity Choux pastry, see my choux pastry recipe
50 g caramelised onion, see my caramelised onions recipe
40 g gruyère cheese, finely grated, plus extra for sprinkling
1 tsp thyme, chopped
1⁄4 tsp black pepper, freshly ground
egg wash, see my egg wash recipe
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Method 5
Preheat the oven to 190°C (375°F). Line two baking trays with baking paper.
Put the in a bowl and add the , , and . Mix with a wooden spoon until just combined. Transfer the choux to a piping bag fitted with a 12 mm (½ in) nozzle.
Pipe 18 mounds on the lined trays, about 3 cm (1 1/4 in) high and 3.5 cm (1½ in) in diameter at the base, spacing them 5 cm (2 in) apart. If you don’t have a piping bag, use two spoons to portion the choux. With damp fingers, shape each piece into a smooth sphere. Lightly brush the surface with and sprinkle with a little extra cheese.
Bake for 10 minutes, then reduce the oven to 180°C (360°F) and bake for a further 10 minutes. Turn and swap the trays, then bake for another 5 minutes, or until the gougères are deep golden and look like light, airy puffballs.
To help dry them out more and develop a lovely crust, turn off the oven and leave them in the oven with the door ajar for 10 minutes, or until cooled.
Urbanstead's tips
They are amazing straight from the oven but also eat well cold. Store for a few days in an airtight container at room temperature, then reheat in the oven for 5 minutes at 180°C (360°F).
