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Cheese Puffs (Gougeres)
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Lancewood Cheese Puffs (Gougeres)

Ingredients

180 ml water
60 ml milk
90 g butter
250 ml cake flour
salt and pepper , a generous pinch
nutmeg , a generous pinch
4 large eggs
375 ml LANCEWOOD® Mature Cheddar , finely grated
125 ml LANCEWOOD® Mature Cheddar  extra to sprinkle over cheese puffs

Method

Preheat the oven to 200°C and line two baking sheets with baking paper.

Combine the water, milk and butter in a medium sized saucepan. Stir until butter has melted and mixture just starts to boil.

Add the flour, salt, pepper and nutmeg. Lower the heat. Stir with a wooden spoon until the mixture comes together into a smooth dough ball for 1 minute.

Transfer to a mixing bowl and leave to cool for 2 minutes.

Add the eggs, one at a time, and beat thoroughly after each addition. The mixture will appear to be splitting and will become very thick at various stages but after the addition of the last egg will transform into a smooth thick batter.

Add the cheese and mix in.

Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe tablespoon sized mounds, 2 cm apart onto the prepared baking sheets.

Sprinkle with extra cheese and bake for 20 – 25 minutes until golden and puffed.

Serve hot. 

HINTS & TIPS:

  • The cheese puffs can be reheated in a hot oven just before serving.
  • The cheese puffs will freeze well and can be heated in a hot oven before serving.
  • Typically cheese puffs are served without a filling, but if you want to add a filling, simply mix LANCEWOOD® Medium Fat Cream Cheese – any flavour of your choice, with 60 ml cream. Make a small hole into the cheese puffs and pipe the cream cheese filling into each.

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