Donal Skehan
Cheesy Gougere Platter with Charcuterie | DonalSkehan.com, Fluffy, little cheese pastries arranged on a platter full of savoury treats!
  • desserts-baking

Cheesy Gougere Platter with Charcuterie

June 18

A show stopping centerpiece for your next party! Choux pastry sounds tricky but make it once and you’ll see just how easy it is- the perfect vehicle for Irish cheddar.

  • time 45mins
  • serves Serves 6
Method
Fluffy, little cheese pastries arranged on a platter full of savoury treats!
  1. Preheat the oven to 220˚C/425˚F/Gas Mark 7 and line two large baking sheets with parchment paper.
  2. Place the butter and water in a small saucepan and bring to a steady boil until the butter is melted. Remove from the heat and add the flour, beating with a wooden spoon until a dough comes together. Place back over the heat and beat the dough in the saucepan for about 40 seconds.
  3. Remove from the heat and set aside and leave to cool slightly. Beat the eggs in a small bowl.
  4. Add the eggs little at a time, beat thoroughly with a wooden spoon until the egg is completely incorporated after each addition. Add a little of the beaten egg at a time until you have a consistency that will hold it’s shape when piped. It should be smooth, shiny and just about to fall from the spoon. You may not need all of the egg. Stir through 75g of the cheese, nutmeg, thyme and a sprinkle of black pepper.
  5. Using a spatula, scoop the dough into a large piping bag fitted with a large round piping nozzle and pipe 3cm rounds on the lined baking sheets, leaving about 6cm in between each line to allow for spreading. Pat water on the top of each gougeres and sprinkle on the remaining cheese.
  6. Place in the oven, reducing the heat to 190˚C/375˚F/Gas mark 5, for approximately 25 minutes until they have risen and are golden and crisp. Serve warm on a charcuterie board with the remaining ingredients.

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Ingredients

1/4 cup of salted butter

1/2 cup of water

1/2 cup + 1 tbsp of plain flour, sifted

3 large free range eggs

3/4 cup Irish cheddar, grated

2 tsp thyme leaves, finely chopped

Pinch of ground nutmeg

Ground black pepper

For the platter:

4 figs, to serve

Grapes, to serve

4 oz cornichons, to serve

6 bread sticks

4 oz salame

4 oz prosucitto

1/2 cup kalamata olives

60g of salted butter

130ml of water

80g of plain flour, sifted

3 large free range eggs

100g Irish cheddar, grated

2 tsp thyme leaves, finely chopped

Pinch of ground nutmeg

Ground black pepper

For the platter:

4 figs, to serve

Grapes, to serve

100g cornichons, to serve

6 bread sticks

100g salame

100g prosucitto

100g kalamata olives

You'll Need

Large serving platter

photo
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