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| Cheese and Apple Gougeres |
| The lovely Peta Mathias has created this delicious recipe for her fabulous book "A Cook's Tour of New Zealand" |
| This recipe makes about 30 gourgeres. |
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| Gusto Apple syrup for drizzling |
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| 250ml (1 cup) water |
| 100g butter, chopped |
| 1/2 tspn salt |
| 130g flour |
| 4 small eggs |
| 100g gruyere cheese, finely diced |
| 100g tart apple, finely diced |
| pinch of freshly ground black pepper or cayene |
| pinch of freshly grated nutmeg |
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| 1. | Preheat the oven to 220 C. In a medium-sized saucepan bring the water, butter, and salt to the boil. |
| 2. | When the water has boiled and the butter melted,immediately remove the saucepan from the heat, and add all the flour. Beat enthusiastically with a wooden spoon until the paste is smooth and pulls away from the saucepan to form a ball. |
| 3. | Put the saucepan back on a low heat and continue beating to dry the paste out. |
| 4. | Remove pan from heat and beat in the eggs one by one, incorporating each egg fully before moving on to the next one. The dough should be shiny and just able to drop from the spoon. |
| 5. | Stir in the diced cheese, diced apple, black pepper or cayenne, and nutmeg. |
| 6. | Grease a baking sheet or cover with baking paper and drop the gougeres onto it with a teaspoon so that they look like little rock cakes. Leave plenty of room for them to puff out. |
| 7. | Bake gougeres for ten minutes. Turn the oven down to 180 C, then bake for another 10 minutes or until golden and crisp. |
| 8. | Turn the oven off, open the door and let the gourgeres sit there for 5 minutes to dry out. Drizzle apple syrup over them or have a bowl of apple syrup for dipping. |
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