Gougères with pineapple chilli jam

Gougères with pineapple chilli jam

Anyone attending a kid’s party in the 1980s will remember the sight of a raw potato wrapped in foil, skewered with a load of cocktail sticks and topped with cubes of mild cheddar and pineapple. We may have evolved beyond that rather unique aesthetic, but that combo of sweet fruit and salty cheese is still a winner – as these up-to-date gougères prove.

Gougères with pineapple chilli jam

In the mood for a party nibble? Discover all of our cocktails and canapés here.

  • Serves icon Makes 25
  • Time icon Hands-on time 1 hour

Anyone attending a kid’s party in the 1980s will remember the sight of a raw potato wrapped in foil, skewered with a load of cocktail sticks and topped with cubes of mild cheddar and pineapple. We may have evolved beyond that rather unique aesthetic, but that combo of sweet fruit and salty cheese is still a winner – as these up-to-date gougères prove.

In the mood for a party nibble? Discover all of our cocktails and canapés here.

Nutrition: per serving

Calories
100kcals
Fat
4.6g (2.6g saturated)
Protein
2.8g
Carbohydrates
11.7g (9.7g sugars)
Fibre
0.3g
Salt
0.1g

Ingredients

  • 65g whole milk
  • 50g unsalted butter
  • 65g plain flour
  • 3 medium free-range eggs
  • 150g mature cheddar, finely grated
  • 1 tsp caster sugar

For the jam

  • 350g pineapple, peeled
  • ¼ scotch bonnet chilli, finely chopped (wear gloves)
  • Finely grated zest 1 lime
  • ¼ tsp freshly ground black pepper
  • 200g jam sugar

Specialist kit

  • Piping bag with a nozzle

 

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Method

  1. To make the pineapple jam, coarsely grate the pineapple into a small pan (including the juice), then add the rest of the ingredients. Bring to the boil, then turn the heat down and simmer for 20-25 minutes. Leave to cool, then transfer to a clean jar or container and keep in the fridge until needed.
  2. To make the gougéres, put the milk, 65ml water and butter in a pan over a medium heat and simmer until the butter has melted. Add a pinch of salt, then stir in the flour and beat until smooth, shiny and coming away from the sides of the pan (about 2 minutes). Remove from the heat, then beat in the eggs (this takes a few minutes and a bit of elbow grease so be patient), followed by most of the grated cheese (save a handful for the top). Transfer to the piping bag.
  3. Heat the oven to 170°C fan/gas 5 and line a large baking tray with baking paper. Pipe the mixture onto the tray, aiming for blobs around 3cm in size and leaving gaps in between as they will expand in the oven (you may need 2 trays). Wet the end of your finger with water then smooth the top of each gougère, sprinkling them with a little leftover cheese. Put in the oven for 10-12 minutes, ensuring you don’t open the oven door during this time.
  4. Finish with half a teaspoon of jam on top and serve either straight away or at room temperature, with an extra flourish of grated cheese (if you like).

Nutrition

Nutrition: per serving
Calories
100kcals
Fat
4.6g (2.6g saturated)
Protein
2.8g
Carbohydrates
11.7g (9.7g sugars)
Fibre
0.3g
Salt
0.1g

delicious. tips

  1. The jam can be made up to 2 weeks in advance and kept in the fridge. The gougères can be baked, cooled and frozen. Simply warm them through in a 160°C fan/gas 4 oven for 10-15 minutes before serving.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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