Gougère are little balls of cheese delight. They are made from choux pastry and are light. I could not stop popping these into my mouth after I had made them.
For the first time in a couple of years, Dave’s son spent Christmas with us. James asked if he and Carli could come over on Boxing Day. At the time he made the request, we had already made plans for Christmas Day, and the day after Boxing Day. I certainly did not feel much like cooking and so planned a simple meal. I took some smoked brisket out of the freezer and served that with flash fried green beans. James offered to bring a rice cake with him so that was the starch element of our meal sorted out. I made starters and bought mince pies for dessert so it was an easy evening. They arrived with Hannah in her car seat just after 18h00. This was Hannah’s first visit to us and I did not know how Scarlett would react.
She gets very excited when she sees James as she thinks he is coming to feed her. This time she was calmer than usual, more interested in the new person. She gave Hannah a good sniff and as soon as they put her seat down on the couch, Scarlett came over to lick her feet.Molly also came over to smell the baby and had to be encouraged not to kiss her face! After a while the dogs lost interest and went to lie down. That was until I picked Hannah up to sit her on my lap. Then Scarlett came to get a closer look. She sat down next to me and patiently let Hannah explore her face. Having her eyes prodded without complaint. She even let Hannah put her hands into her mouth – and did not bite down. My very gentle Boxer most certainly loves the grandchild.
Click on the links for conversions and notes.
- 60 mls water
- 20 g butter
- 0.625 mls salt
- Dash of cayenne pepper
- 60 g flour
- 1 egg, lightly beaten
- 40 g vintage cheddar
- 10 sprigs thyme, leaves picked
- 5 g Parmesan for dusting
- Preheat the oven to 220° Celsius
- Place the water, butter, salt and cayenne pepper into a sauce pan
- Heat over a medium temperature until the butter melts
- Add the flour and stir with a wooden sppn until the dough pulls away from the sides
- Remove from the heat and place into a bowl of a stand mixer
- Leave to cool for 2 minutes then add the egg
- Use a paddle beater to beat the mixture on a low speed until the egg is incorporated and the dough is smooth
- Fold in the cheddar and thyme then place the dough into a piping bag with a wide tip
- Pipe small balls, the size of cherry tomatoes, onto a lined baking tray
- Wet your finger tip, and gently press the top of each ball down
- Grate the Parmesan over the balls and place into the oven
- Bake for 5 minutes then reduce the temperature to 190° Celsius
- Leave in the oven for a further 18 minutes before removing them and serving