parmesan gougeres with chive cream

How To Make parmesan gougeres with chive cream

• 1

  Heat the oven to 140C and put a sheet of greaseproof paper onto a baking tray. If your baking tray is non-stick you do not need the paper.
• 2

  Pour the water into a saucepan (I use non-stick) and bring to the boil. Add the butter and salt and stir until the butter has melted. Add the flour and mix well.
• 3

  Remove from heat and add eggs one at a time, stir until each egg is fully combined before adding the next one. Then mix in the parmesan.
• 4

  Drop teaspoonfuls of the mix onto the baking tray about 1/2 an inch apart. Or you can pipe them on. Bake for about 30 - 40 minutes until golden.
• 5

  If you are planning on storing them before use, it is important that they are fully dry inside - see note. You will need to test this by cutting one open. If not fully dry cook for another couple of minutes. Cool on a rack.
• 6

  For the Chive cream: Mix all the ingredients together. Season with salt, pepper and herbs to taste - I like to use an aromatic blend of seasoning powder with salt, garlic, onion, turmeric, celery seeds, cloves, mushroom and bay leaf powders in it about 1/2 - 1 teaspoon.
• 7

  If you stored your Gougeres, crisp them up in the oven at 200 for about 5 - 10 minutes. Place back on rack and cut the tops off, pipe in the chive cream and put the tops back on. place on a plate and serve.
• 8

  NOTE: to store unfilled Gougeres: place in a airtight container for up to 3 days before use and make sure you crisp the up before serving. Or you can freeze them - again making sure you crisp them up.
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