Gourgères Recipe

Recipe:
Preheat the oven to 200°C and line a baking tray with parchment paper.

Heat the water, milk, butter and salt in a saucepan over a moderate heat until the butter is melted. You don’t need to boil the mixture as this will alter the proportions.

Add the flour in one go and over a moderate heat, stir vigorously until the mixture begins to pull away from the sides of the pan. This should take about 3 minutes. Remove from the heat and leave to cool for 2 minutes.

Add the eggs, bit by bit, mixing all the while. Only add more once the batter is smooth and has incorporated the last addition of egg. It is essential you beat continuously during this step.

Add the cheese (saving the Parmesan to serve). Mix well and then add plenty of freshly ground black pepper, along with the nutmeg and mustard.

Using a teaspoon, spoon small walnut-sized mounds on to the parchment paper. Bake for 15–18 minutes until well puffed, crisp and golden brown.

Serve immediately, dusted all over with the Parmesan.