Olive and Tomato Cheese Puffs
8,0 / 10
1 hr 10 min.
- ¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp Black pepper
- ½ tsp dried oregano
- 1 pinch cayenne pepper
- 1 cup milk (plus 2 tbsp)
- ½ cup butter (cubed)
- 6 eggs (1 separated)
- 2 Tbsps Parmesan (grated)
- 4 Tbsps Gruyere (grated)
- 4 tomatoes (sliced)
- 1 handful black Olives (stoned and sliced)
- ½ bunch Basil (chopped)
Suggested variations: ... Add 2 tbsp finely chopped ham with the cheeses for a savoury flavour ... Omit the tomato and olives to make simply cheese gougeres
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
Place the flour in a bowl with the salt, pepper, oregano and cayenne.
Add the milk and butter to a large pan and bring to the boil. When the butter melts, reduce the heat and tip in the seasoned flour. Stir quickly and vigorously with a wooden spoon, beating until the dough starts to come away from the sides of the pan and form a ball.
Remove the pan from the heat and tip into a large mixer bowl. Beat at a medium speed for 1 minute, then beat in 1 egg and the egg white. Beat until completely absorbed. Add the remaining eggs one at a time, beating until each one is absorbed before adding the next. The dough should be shiny and satin-like. Beat in the cheeses.
Fill a piping bag with the mixture and use to pipe onto ungreased baking trays. Alternatively simply drop teaspoonfuls of the mixture onto the sheets, keeping them roughly the same size, a few centimeters apart.
Lightly press a tomato slice, a few chopped olives and basil into the centre of each one. Whisk the remaining egg yolk with the extra 2 tbsp of milk and lightly brush the gougeres.
Bake for about 10 minutes, then reduce the heat to 150°C (130 fan) | 300°F | gas 2 and bake for a further 15 minutes or until golden brown. Test one by breaking it open. If it’s not cooked through, pop back into the oven for 5 minutes. Serve warm.