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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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cheese...mmmmmmmmmmmmm Ingredients:
250 ml milk |
125 g icbinb |
1 tsp salt |
1 dash black pepper |
1 dash nutmeg |
100 g plain flour |
4 eggs |
80 g gorgonzola |
20 g parmesan, for sprinkling over the top |
Directions:
1. Preheat the oven to 220C/425F/gas mark 7. Line two baking sheets with parchment. In a saucepan, heat the milk, butter, salt, pepper and nutmeg over medium heat until the butter has melted and bubbles appear around the edge of the pan. Beat in the flour with a wooden spoon ? the moment the mixture comes together into a smooth dough and starts to pull away from the sides of the pan, stop beating. Tip into a food processor, add the eggs and cheeses, and pulse until smooth, thick and shiny.
2. Spoon into a piping bag fitted with a large, round tip (or use a plastic bag with the corner snipped off; or just mould it with two spoons). Pipe mounds about the size of a walnut on to the baking sheets. Dampen your finger with water and lightly press down the tip of each mound. Brush lightly with egg wash and sprinkle with hard goat's cheese.
3. Bake for 12-15 minutes, until golden, and serve at once. To make them ahead of time, cool the cooked gougères, then freeze. Defrost and warm through for five minutes at 200C/400F/gas mark 6 before serving. Though they will still be delicious, these won't be quite as melt-in-the-mouth light as they are when fresh out of the oven.
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