Long Paddock Banksia cheese & black pepper puffs (gougeres)
Servings: 16
These are a classic canape option for crowd-friendly finger food, elevated with great cheese (I’m using Long Paddock Banksia cheese, but you can use whatever cheddar or gruyere-style cheese you like) and plenty of freshly cracked pepper.
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Ingredients
- 500 ml water
- 200 g unsalted butter
- 10 g salt
- 280 g plain flour
- 8 eggs
- 160 g Long Paddock Banksia cheese finely grated (plus extra to serve)
- 20 g chives snipped
- 10 g cracked black pepper
- Salt flakes to serve
Instructions
- Preheat your oven to 200°C Conventional (180°C fan). Line two large baking trays with baking paper.
- In a large saucepan, combine the water, butter and salt. Bring to a boil over medium high heat.
- Once the butter has fully melted and the mixture is boiling, remove the saucepan from the heat.
- Tip in the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough.
- Return the pan to very low heat and cook the dough, stirring constantly, for 2-3 minutes.
- It should come away from the sides of the pan and leave a thin film on the bottom. Cool slightly
- Transfer the dough to a stand mixer bowl. Let it cool for 5 minutes, just so it’s not super hot.
- Add the eggs one at a time, beating well after each addition with the paddle attachment, until the dough becomes glossy.
- Fold in the grated Banksia cheese, chives and cracked black pepper until evenly distributed.
- Transfer the mixture to a piping bag fitted with a large round nozzle.
- Pipe small mounds (about walnut-sized) onto the trays, leaving space for puffing.
- Bake for 10 minutes at 200°C conventional, then reduce the oven temperature to 180°C conventional without opening the door.
- Continue baking for another 15-20 minutes, or until the puffs are deeply golden and crisp.
- While still hot, sprinkle with salt flakes. Serve warm as they are, or reheat later (5 minutes at 180C).
- Finely microplane more Banksia cheese, freshly cracked pepper and sprinkle snipped chives over the top to serve.
