Cheese and Jalapeño Gougere Poppers
Gougeres are a savoury, usually cheesy, choux pastry puff.
We are ready to do a couple of Cheese High Tea events and these are on the menu, so lucky Insiders get the recipe too. If you have been out and about lately (covid limited or not!) you will probably have come across Jalapeño Poppers on a menu or two. This is the more elegant, easier to eat version and we are loving them. They were gone almost instantly and requests have been made for more. We did test this recipe more than once as it happens, and this is the best version yet. (Always the best version is what shows up on here of course!)
We know you will love them. They are fantastic as an accompaniment to drinks to really get your party started. Don't wait. Chill the champers and get these happening.
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- 50 Grams Parmesan cubed plus some more
- 50 Grams Swiss cheese, cubed
- 50 Grams pickled sliced jalapeños
- 120 Grams milk
- 120 Grams water
- 120 Grams butter cubed BUY
- 1/2 Teaspoon raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 140 Grams bakers or strong flour BUY
- 180 Grams eggs (3 or 4)
Preheat oven to 200°C. Line 2 oven trays with baking paper.
Place cheeses and jalapeños into the Thermomix bowl and chop 8 sec/speed 10. Set aside.
Place milk, water, butter, sugar and salt into the Thermomix bowl and cook 10 min/100°C/speed 2.
Add flour and mix 30 sec/speed 4. Allow mixture to cool for 30 minutes in the Thermomix bowl.
Once cool, add eggs to the mix, one at a time onto rotating blades 30-40 sec/speed 4.
Add cheese and jalapeño mix and combine 10 sec/speed 4.
Spoon or pipe mixture onto prepared trays. Grate a little extra parmesan on top.
Bake for 20 minutes. Then turn oven off and leave door ajar until cooled.
Try not to eat them too hot, though it is tempting. Best served warm. They would also be excellent if filled with a savoury dip of some sort, though less is more.
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