GOUGÈRES WITH MANCHEGO

READY IN

45 min

COOKING TIME

25 min

PREP TIME

20 min

SERVES

Makes 60-80 walnut sized Gougères.

ingredients

250ml milk

80g butter, cubed

1 tsp Maldon salt

4 medium eggs for the dough

1 egg, beaten, for glazing

150g plain flour

1 tsp sweet paprika

IN STOCK

½ tsp mustard powder

175g Manchego, grated

IN STOCK

Method

Line two baking sheets and, if you’re cooking immediately, heat the oven to 200C.
Put the milk, butter and salt in a medium pan over a medium heat and bring to a simmer, stirring occasionally to help melt the butter. Meanwhile, crack four of the eggs into a bowl and beat together. Mix the flour, paprika and mustard powder.
Take the pan off the heat and pour in the flour mix, stirring until it comes together into a paste. Put back on a low heat and stir until you have a smooth dough that is coming away from the sides of the pan – this should take two to three minutes.
Take off the heat and use a stand mixer or hand beaters to beat the dough, on a slow speed, for about five minutes, until cooled.
Beat in the four eggs little by little, making sure each addition is well incorporated before adding the next, then stir in 140g of the cheese. Leave the mixture to cool to room temperature.
Dab a little of the mixture on the bottom corners of the baking paper to stick it to the trays, then pipe or spoon walnut-sized blobs on to the paper, spacing them out well.
Brush with egg and dust with more cheese, then bake for 20-25 minutes until golden brown.

Little tip

These can also be frozen, ready glazed and topped with the extra cheese, ready for baking. The baking time doesn’t really change when cooking from frozen, especially if they are left to thaw before baking.

It's important to wait for the batter to be totally cooled before piping. A room temp batter is best, and will be stiffer and result in higher and more puffy gougères.