Recipes
Cheese choux gougères
30 minutes Preparation time
30 minutes Cooking time
36 pieces Serves
Ingredients
115 ml milk
110 ml water
125 g butter
15 g salt
5 g sugar
195 g flour
4 eggs, beaten
55 g gruyere, finely grated
Gruyere craquelin
100 g butter
3 g salt
100 g flour
100 g gruyere, grated
Miele Accessories
Method
Gruyere craquelin
- Beat all ingredients together slowly until uniform, approximately 2-3 minutes.
- Roll out between two pieces of baking paper until 2-3 mm thick. Place on a tray and freeze.
- Cut the craquelin with a ring cutter, approximately 3.5 cm diameter. Place in a container and freeze.
Gougères
- Combine milk, water, butter, salt and sugar in a medium sized saucepan and bring to the boil on medium heat, Induction setting 7.
- Add in the flour, mix thoroughly and beat with a wooden spoon on medium heat, Induction setting 5, until a smooth dough forms and it pulls away from the pan.
- Transfer to a food processor with a paddle attachment. Mix on low speed and add the cheese until fully incorporated.
- Add the egg, in 4-5 batches, beating well between each addition. Beat until the mixture is cool.
- Transfer the mixture to a piping bag with a large plain nozzle.
- Using a single pipe and push method, pipe the mixture onto a baking tray lined with baking paper. Pipe into domed shapes, approximately 3-4 cm high and 3-4 cm in diameter.
- On each of the gougères, place a disk of the gruyere craquelin on top.
- Bake the gougères using Automatic Programmes + Cookies/Muffins + Choux Buns + Default Browning, or alternatively Fan Plus at 180°C for 20 minutes.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.