Carla’s Classic French Gougères

There’s something special about sharing warm, homemade food with good company. Head Chef Carla from Bloem Restaurant shares one of her favourite recipes: classic French Gougères. Light, golden and full of flavour, these savoury cheese pastries pair beautifully with a glass of Paul Clüver Village Pinot Noir, making them the perfect addition to a relaxed lunch, pre-dinner drinks or a cosy winter gathering. We hope this recipe brings a little taste of Elgin to your table.

Pairing: Paul Cluver Village Pinot Noir

Carla’s Classic French Gougères

Serves: 4
Prep time: 45 minutes | Freeze Time: 2–4 hours | Cooking time: 30 mins

Ingredients

• 250g milk
• 250g water
• 200g butter
• 300g flour
• 6-8 eggs
• 5ml of grated nutmeg
• 5ml of cayenne pepper
• 115g grated hard matured cheese (we use Dalewood Fromage Simond or Huguenot)

Method

1. Bring milk, water, spiced and butter to a boil.
2. Stir flour in quickly until it forms a stiff dough and pulls off the sides
3. Cool down until lukewarm.
4. Place dough inside kitchen aid with paddle and add the cheese after that start add eggs in one by on.
5. The dough must be glossy and silky.
6. Pipe into mould and freeze.
7. Bake from frozen with grated cheese on top (same cheese that you use inside)
8. Bake at 200 degrees 10 min, 180 degrees 10 min, 140 degreese10 min.

Note: Serve warm with grated cheese on top or serve it with your favourite savoury filling.