Profiteroles and Gougeres
How do you get choux pastry just right? Never fear James is here with this brilliant recipe for Profiteroles and Gougeres...straight from his latest masterclass!
Ingredients
For the Choux
- 200ml water
- 85g butter
- 115g plain flour
- Pinch salt
- 3 medium free-range eggs
For the gougeres:
- 100g grated gruyere cheese
- Pinch cayenne
For the profiteroles:
Filling – 450ml double cream, whipped
To decorate
- 200g melted chocolate
- 50ml water
- 50ml double cream
- 50g caster sugar
- 1 knob of butter
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon ½ the dough into a piping bag fitted with a medium size plain nozzle. Beat the cheese into the other ½ and place in a piping bag too.
- Pipe a 3cm circles onto a lined baking sheet . Bake for 15 minutes until golden and crispy. Cool.
- For the plain ones Fill the pastries with cream, heat the sugar and water add the chocolate when melted finish with butter drizzle over in chocolate. Serves the cheese ones warm.
Ingredients
For the Choux
- 200ml water
- 85g butter
- 115g plain flour
- Pinch salt
- 3 medium free-range eggs
For the gougeres:
- 100g grated gruyere cheese
- Pinch cayenne
For the profiteroles:
Filling – 450ml double cream, whipped
To decorate
- 200g melted chocolate
- 50ml water
- 50ml double cream
- 50g caster sugar
- 1 knob of butter
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool, then spoon ½ the dough into a piping bag fitted with a medium size plain nozzle. Beat the cheese into the other ½ and place in a piping bag too.
- Pipe a 3cm circles onto a lined baking sheet . Bake for 15 minutes until golden and crispy. Cool.
- For the plain ones Fill the pastries with cream, heat the sugar and water add the chocolate when melted finish with butter drizzle over in chocolate. Serves the cheese ones warm.
