Cheese puffs (gougeres)

Tamara West

Warren Elwin does some cheesy entertaining.

Ingredients

⅓ cup	Water, cold
¼ cup	Whole milk
90 g	Unsalted butter
1 tsp	Salt
1 tsp	Sugar
⅔ cup	Plain flour
3	Eggs
100 g	Grated cheese, mixture of parmesan, edam and smoked cheddars (Main)
1 serving	Pickled jalapeno chillies, finely chopped, fresh herbs or nuts (optional)
1	Egg, to make wash
1 serving	Flaky sea salt, chilli powder or sesame seeds, to sprinkle

Directions

1. In a pot combine water, milk, butter, salt and sugar. Bring to the boil, then lower to a simmer.
2. Add flour and stir the mixture continuously for about 5 minutes over a low heat (the mixture will pull away from the sides of the pot as it dries out).
3. Remove from the heat and transfer to a mixing bowl. Beat in eggs, one at a time (taking care to incorporate each fully, before adding the next). The mixture will be shiny, smooth and sticky.
4. Fold in the grated cheese (I've used a combo of parmesan, edam and smoked cheddars) into the pastry until incorporated (at this stage you can also add finely chopped pickled jalapenos, fresh herbs, nuts, etc).
5. Place small spoonfuls of the mixture on to an oven tray lined with baking paper, gently brush with egg wash, sprinkle with a little flaky sea salt (chilli powder or sesame seeds), and bake at 180C for 15-20 minutes, until puffed up and golden (turning them around in the oven after 10 minutes).
6. Serve them warm or cool just as they are, or fill them with sliced ham, smoked salmon, chutneys or pickle.

Check out Warren’s other cheesy recipes

• Goat's cheese and herb dip
• Cheesecake slice
• Parmesan crisps