Gougeres (cheese puffs) recipe

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The only time I've eaten gougeres before was at The Dorchester (Alain Ducasse), where they're served as canapes. They're basically a cheesy choux pastry bun (without the cream!) - very light, very moreish.

We had friends over at the weekend, so I thought I'd give them a go.  I was a bit nervous making them but they turned out perfectly - maybe not quite such uniform shapes as Mr Ducasse produces but nonetheless very tasty.  Perfect little canapes - and if they're good enough for a 3* restaurant, they're good enough for me!

I used this basic recipe: http://allrecipes.co.uk/recipe/8377/cheese-puffs--gougeres-.aspx

My version below - I didn't use a food processor, so thanks to my sister for assisting with the mixing when my arms got tired (weakling!)

Ingredients: (makes about 20 canape sized puffs)
60g plain flour
Pinch of salt
Pinch of pepper
1 teaspoon fresh rosemary, very finely chopped
Large pinch cayenne pepper
125ml full fat milk
65g butter (cut into small cubes)
3 large eggs at room temperature
50g finely grated Gruyere cheese

1 tablespoon milk
2 tablespoons Parmesan, finely grated

Method:

Preheat oven to 220c

Combine the flour with the salt, pepper, rosemary and cayenne in a large bowl.

Separately, put the milk and butter in a saucepan, over a medium heat.  Bring to the boil.  Once the butter melts, turn the heat to low.  Add the seasoned flour in one go.  Stir vigorously with a wooden spoon, until a dough forms in a ball.

Place the dough in a large bowl.  Beat vigorously.  Keep beating and add one egg, until absorbed.  Repeat with the second egg.  Separate the white from the yolk of the third egg and add only the white into the dough (reserving the yolk).  Once the eggs have been incorporated, the dough should be smooth and satiny.

Add the Gruyere and mix thoroughly.

Line a baking tray with baking parchment.  Use a teaspoon to drop small balls of the dough onto the sheet.  Keep the size uniform, if possible.

Beat the remaining egg yolk with 1 tablespoon of milk to make a glaze.  Gently brush the tops of the gougeres with the glaze and sprinkle with the Parmesan.

Place in pre-heated oven and bake for 5 minutes.  Reduce heat to 150c and bake for 10 more minutes, or until puffs are golden brown.

Remove trays from oven and leave puffs on tray until cool enough to serve.  Eat whilst still slightly warm.