Cheese gougères


Preparation time
over 2 hours

Cooking time
over 2 hours

Makes 30

By Adam Handling
From Saturday Kitchen


For the Parmesan craquelin

  • 200g/7oz butter
  • 200g/7oz grated Parmesan
  • 200g/7oz flour

For the gougères

  • 200g/7oz butter
  • 250g/9oz flour, sieved
  • 300ml/10fl oz milk
  • 10 free-range eggs
  • 100g/3½oz grated Parmesan

For the cheese sauce

  • 300g/10½oz plain flour
  • 300g/10½oz unsalted butter
  • 800g/1lb 12oz Lincolnshire poacher
  • 1 Tête de Moine cheese, most grated, one piece cut into a flower shape
  • 700g/1lb 9oz full-fat milk
  • 900g/2lb double cream
  • 15g/½oz salt
  • 20g/¾oz chicken seasoning
  • 50g/1¾oz Dijon mustard
Print Friendly, PDF & Email

Share this post

scroll to top