Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220/200C fan/gas 8. Set the milk, 100ml water plus the butter in a mid-sized pan over a low heat and warm till the butter has melted plus the liquid is simmering. Mix in the flour and carry on cooking, mixing, till the mixture pulls free without sticking from the side of the pan.
- 2
Mix. Move to a bowl and beat in the eggs, one after another, next whip in the cheese plus some seasoning. Spoon the mixture in a forcing bag, snip off the end and pipe around 20 rounds onto two paper-lined baking trays. Use a finger or fork dipped in water to lightly press down any peaks.
- 3
Melt. Give it 20 mins, till the gougères are risen up, deep amber plus crunchy. Leave till it is cold. Melt this butter in a pan over a medium-low heat if you’re making the filling.
- 4
Melt (2). Beat in the flour in order to form a sandy paste. Slowly beat in the milk and cream, and carry on cooking till the mixture thickens. Mix in the cheese to melt, season, next take the pan off the heat and go fully cold.
- 5
Cool. Move to a second forcing bag once cool. Snip off the end. Pierce holes in the bottoms of these gougères that are big enough in order to fit the end of the forcing bag using a skewer.
- 6
Finish. Pipe in the filling, next stand four on every plate and strew more grated cheese over the top.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.6 g protein per 100 kcal, about 19% of energy (needs ≥ 12%)
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 72 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 19.3 g |
| Carbohydrate | 15.7 g |
| of which sugars | 1.9 g |
| of which free sugars | 0 g |
| Fat | 30.6 g |
| of which saturates | 17.8 g |
| Fibre | 0.5 g |
| Salt | 0.91 g |
Protein per 100 kcal
4.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
