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Method :
Sift
the flour, salt and pepper together. Put the butter in a medium saucepan.
Add 150ml (1/4 pint) water and heat very gently until the butter melts.
When the butter has melted bring the liquid rapidly to the boil. Tip in
the flour all at once, stirring. Remove the pan from the heat and stir
until the mixture forms a ball of paste that leaves the sides of the pan
clean. Do not over stir the mixture.
Allow
the paste to cool for a few minutes, then gradually beat in the eggs.
Continue beating until the paste is smooth and very glossy. Beat in the
cheese.
Place
about 12 spoonfuls of the paste well part on greased baking sheets. Bake
at 220C (425F) mark 7 for 15 minutes. Reduce the oven temperature to 180C
(350F) mark 4 and continue to cook for about 10-15 minutes, or until well
risen, crisp and golden. Cool the gougeres on a wire rack. Traditionally
they are eaten warm or cold as a snack.
Makes about 12
Although the term 'gougere' is widely used
outside France for rings of choux pastry with a savory filling, the
authentic gougere is a small cheese-flavored bun of choux paste, usually
eaten warm or cold. The gougeres should be larger than profiteroles:
about the size of an individual Yorkshire pudding.
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