LAWRENCE MURPHY: Meltingly gorgeous gourgeres
I remember making choux pastry at catering college many years ago and still, after all those years, relish the process of making this glossy dough.
These cheesy baked choux buns simply melt in your mouth. I adore them as a snack on their own or filled with a little whipped goat’s cheese as a nibble to go with a drink.
It’s important to choose a strong-flavoured cheese such as Spenwood or Tornegus for this recipe – as you want to be able to taste the cheese .
60g plain flour
60g strong cheese (grated)
2 eggs whisked
Good pinch of mustard powder
1. Put the water and butter in a saucepan and bring to the boil to melt the butter.
2. Add the flour, seasoning and mustard powder, stirring all the time.
3. Continue to cook until the mixture leaves the side of the pan.
4. Allow to cool and beat in the eggs.
5. Add the grated cheese and put in a piping bag.
6. Pipe the mixture on to a tray about the size of a walnut and bake for 20- 30 minutes – 220C/gas 7.
7. See if you can get them to a plate before you eat one!
n Lawrence’s restaurant is Fat Olives, Emsworth. fatolives.co.uk, 01243 377 914.