Cookery School at Little Portland Street - Gougère
- Place 250ml water, 120g unsalted butter and ½ teaspoon salt in a saucepan and bring to boil slowly.
- Remove from heat and add 150g plain flour all in one go, beating fiercely all the time to remove any lumps. Return to heat and continue to cook until a soft ball is formed.
- When a soft ball, that comes away from the side of the pan has formed, add one egg and beat in quickly and very well until the dough is smooth. Do not allow the egg to stand but beat it all the time or it will scramble.
- Then add another egg, beating well all the while until that too has disappeared completely.
- Add another egg until all three are well mixed in. If necessary, add further eggs to make a dough that is shiny and soft and drops easily off the spoon but it must not be runny.
- Add ¾ cup tightly packed grated Gruyere or Parmesan cheese to the mixture and beat in well.
- Drop the mixture by teaspoonfuls onto a baking tray allowing space for the profiteroles to rise and just touch one another - but not crowd one another out - when baked.
- Bake in oven 200ºC/400ºF for about 20 minutes for small gougère to 30 minutes for larger ones. Make sure they are brown and well cooked. Delicious served warm with your favourite sparkling wine!