Rarebit stuffed gougères

Rarebit stuffed gougères
  • Serves icon Makes 45-50
  • Time icon Hands-on time 45 min,oven time 25-28 min

Think profiterole meets welsh rarebit and you get these oozy, boozy and very cheesy gougères. Serve as indulgent canapés for a party.

Nutrition: per serving

Calories
56kcals
Fat
4.3g (2.4g saturated)
Protein
2.4g
Carbohydrates
1.7g (0.1g sugars)
Fibre
0.1g
Salt
0.1g
Calories
56kcals
Fat
4.3g (2.4g saturated)
Protein
2.4g
Carbohydrates
1.7g (0.1g sugars)
Fibre
0.1g
Salt
0.1g

Per gougères (For 50)

Ingredients

For the choux pastry

  • 100g plain flour
  • Small pinch cayenne pepper
  • 85g unsalted butter
  • 3 medium free-range eggs, lightly beaten
  • Parmesan (or vegetarian alternative) to top

 

For the filling

  • 300g strong cheese, grated (we used cheddar and lincolnshire poacher)
  • 1½ tsp English mustard
  • Few shakes Tabasco
  • Large splash Worcestershire sauce (Biona Worcester Sauce is vegetarian)
  • 4 medium free-range egg yolks
  • 120ml good quality beer or cider

Method

  1. For the pastry, sift the flour, cayenne and a pinch of salt onto a large sheet of baking paper. Set aside. Heat the butter with 220ml water in a large saucepan over a medium heat and bring to a rolling boil once the butter has melted. Using the paper as a funnel, tip the flour into the liquid in one go, remove from the heat and stir vigorously with a wooden spoon until the mixture comes together and leaves the sides of the pan. Scrape the pastry onto a dinner plate. Cover with cling film, then leave to cool.
  2. Once cooled, put into a mixing bowl and beat in the eggs in 3 additions, stirring constantly with a wooden spoon until the mixture is smooth, shiny and drops reluctantly from the spoon. Transfer to a large piping bag with a 1cm plain nozzle or with the corner snipped off at 1cm.
  3. Heat the oven to 200°C/180°C fan/gas 6. Line 3 baking sheets with baking paper, then pipe small 3-4cm high blobs of pastry onto the sheets, spaced a little apart. Smooth any peaks with a wet finger, then bake for 20 minutes until puffed and golden.
  4. Meanwhile whizz all the filling ingredients to a thick paste using a food processor. Reserve 2 tbsp of the mixture, then put the rest in a piping bag fitted with a very narrow nozzle or with a tiny corner snipped off.
  5. When the gougères are golden, remove from the oven. As soon as you can handle them, poke a hole in the base of each one with a metal skewer, then pipe no more than 1 tsp filling into each one. Set the gougères upright again, brush the reserved filling on top, then grate over some parmesan. Return to the oven for 5-8 minutes until deep golden. Remove from the oven, leave to stand for 2-3 minutes, then serve, warning people to watch out for the hot filling.

delicious. tips

  1. Make the gougères up to step 3 and freeze in bags for 1 month. Defrost, then fill and bake as in the recipe.

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