Rosemary and Dijon gougères

These piquant little puffs from Amy Willcock make tempting canapés, and a fabulous alternative to bread with soup
Rosemary and Dijon gougères
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 110 ml milk
  • 110 ml water
  • 50 g butter
  • pinch of salt
  • 100 g plain flour
  • 3 eggs
  • 50 g gruyère cheese, rated
  • 1 tbsp Dijon mustard
  • cayenne pepper
  • 2 tsp leaves rosemary, chopped
  • freshly ground black pepper

For the egg glaze:

  • 1 egg yolk
  • 1 tsp water
  • sea salt

Tips and Suggestions

Aga cooking:
Slide the baking sheet onto the 4th set of runners and bake for 10 minutes. Slide in the Cold Plain shelf on to the 2nd set of runners and bake for a further 10-15 minutes or until puffed up and golden. If you have a 4 oven Aga, move them to the Baking Oven after the first 10 minutes of baking time.

Method

1. Set the oven to 200°C/gas 6. Line a baking sheet with Bake-O-Glide or baking parchment. Put the milk, water, butter and a pinch of salt into a saucepan and bring it to the boil. Remove it from the heat, quickly add the flour and stir vigorously with a wooden spoon until well combined. Put the pan back over the heat and stir for about a minute or so until the mixture comes away from the sides of the pan.

2. Transfer the mixture into a bowl and using an electric hand whisk, beat in the eggs one at a time until well combined. Add the Gruyere, mustard, cayenne and rosemary and season to taste with salt and freshly ground black pepper.

3. Take a spoon and drop teaspoonfuls of the mix on to the prepared tray. Mix the egg yolk and water together to make an egg glaze and brush each gougère with a little. Sprinkle with a little Maldon Salt and top with a rosemary leaf if you have any left over.

4. Bake for the 10 minutes and then turn the oven down to 190°C/gas 5. Bake for a further 15 minutes until puffed and golden. Serve immediately.

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