Donal Skehan
Irish Cheddar & Thyme Gougeres | DonalSkehan.com, Perfect festive dinner party nibbles!
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Irish Cheddar & Thyme Gougeres

December 21

An elegant and impressive warm canapé which is ideal finger food served with a cold glass of prosecco. The choux pastry can be baked up to 2-3 hours before serving and reheated for serving. Irish cheddar makes for delicious light cheese puffs or alternatively, comte or gruyere also works.

 

  • time
  • serves Serves 6
Method
Perfect festive dinner party nibbles!
  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 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. Transfer to a wire wrack and serve warm.

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Ingredients

60g of salted butter

130ml of water

80g of plain flour, sifted

3 large free range eggs

100g Sheridan’s 15 Fields Irish cheddar, grated

2 tsp thyme leaves, finely chopped

Pinch of ground nutmeg

Ground black pepper

photo
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