Cheese puffs (Gougères) for busy mornings

Instructions

1. Preheat to oven to 220 °C. Pour the water and milk into a casserole-pan. Add the butter, salt, sugar and chilli powder.
2. Place the pan over high heat and melt the butter. Turn the heat down to low and add all of the flour at once. Beat heart with a wooden spoon clockwise. The mixture will have the consistency of mushed potatoes. Add 50 g of the grated cheese and the herbs. Continue beating until you have a smooth paste that does not stick to the sides of the pan.
3. Take the pan off the heat. Let aside to cool enough to touch. Mix in the eggs, reserving one egg yolk for brushing. Beat in the eggs with a mixer until you smooth the dough out.
4. Put the dough into a piping bag fitted with a 5 mm nozzle. Line 2 trays with baking paper.
5. To pipe up the Gougères, hold the nozzle at a 90°-degree angle about 5 mm from the tray. Keep the nozzle upright and pipe a walnut-sized ball of dough. Then quickly flick the nozzle sideways to stop the dough trailing. Repeat to make 30 Gougères, leaving a 2 cm gap between each one. Continue with the second tray until you finish the dough. You will have around 50 Gougères.
6. If you make pointy shapes, dip your fingers in water and gently pat the points down, otherwise they will burn in the oven. Brush with the reserved beaten egg yolk. Sprinkle with the rest of the grated cheese and herbs.
7. Put the first tray in the oven and immediately reduce the heat to 180 °C and bake for 25-30 minutes. Repeat with the second tray.

• Servings : 8
• Ready in : 45 Minutes
• Course : Main courses
• Recipe Type : beef, Breakfast, Christmas Recipes, Finger foods, recipes for fall, recipes for spring, recipes for summer, recipes for winter, Snack
• Ingredient : Basil, Butter, Caster sugar, Dried hot chilis, Eggs, Flour, Milk, Parmesan cheese, Salt, Sugar, Water