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Gougères recipe
- Cuisine: French
- Makes 30–40
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
These festive pastries can also be made ahead of time, by shaping them on a baking tray and freezing them when risen. When they are firm and frozen they can be transferred into freezer bags ready for baking any time.
Ingredients
1 cup plain flour1 cup water or milk, or a mixture of both
100g unsalted butter
1 tsp sugar
½ tsp salt
4 eggs
100g Gruyère or other Swiss-style cheese, grated
Beaten egg, to brush
Preparation
Preheat the oven to 200°C and grease two baking trays.Sift flour onto a piece of greaseproof paper. Put the water and/or milk, butter, sugar and salt into a saucepan. Bring to a rapid boil and, using the greaseproof paper as a funnel, pour the flour all at once into the boiling mixture. Over a gentle heat, incorporate the flour quickly and thoroughly with a wooden spoon and beat until the mixture balls around the spoon and leaves the sides of the pan (a bit of muscle is needed here). This process dries the paste and cooks the flour.
Remove from the heat, transfer the mixture to a bowl and cool to lukewarm. Beat in the eggs, one at a time, using an electric mixer with a paddle beater or, if using a wooden spoon, beat each egg lightly first. If the paste is very stiff, beat an extra egg and add gradually, until a pliable consistency is obtained. Beat the paste until well combined, shiny and smooth.
Add the cheese to the paste and mix lightly. Use 2 spoons to drop small balls of the mixture onto baking trays. Brush with a little beaten egg and bake for 20 minutes, until puffed and golden. Serve piping hot.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Gougères recipe then browse more French recipes, appetiser recipes, christmas recipes, margaret fulton christmas recipes, cheese and dairy recipes, baking recipes and our most popular hainanese chicken rice recipe.
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