Rosemary & Swiss Cheese Gougeres

Serves 20 Prep Time 25 minutes   Cook Time 16 minutes   Rated:

This recipe appears in one of the Merry Christmix cookbooks, blowed if I can recall which one! I am prolific when it comes to recipes to say the least. However...they are;

Amazing little hot puffs that go perfectly with drinkies. You can fill them or not, they are perfectly savoury and delicious without a filling. Think party time, think weekend, think I might just have another one! If the Choux fits…

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  • 100 Grams Swiss cheese, cubed
  • 3 sprigs rosemary, foliage only
  • 160 Grams sparkling ale, or water
  • 80 Grams milk
  • 80 Grams butter BUY
  • Generous pinch pink salt flakes BUY
  • 65 Grams each plain and rye flours
  • 4 eggs



Preheat oven to as hot as it will go, or 220°C. This may take up to 2 hours.


Line 2 baking trays with paper and set aside.


Place cheese and rosemary into Thermomix bowl and mill 5 sec/speed 8. Remove from bowl and set aside.


Place ale, milk, butter and salt into Thermomix bowl and cook 8 min/100°C/speed 3.


Add flours and cook 2 min/100°C/speed 5.


Cool mixture in bowl for at least 5 minutes.


Add eggs through the hole in the lid and beat 1 min/speed 5. Add half the cheese 5 sec/speed 5.


Dollop or pipe small amounts of the mixture onto prepared trays.


Cook 8 minutes, then turn oven down to 180°C for a further 7–10 minutes or until puffed and golden.


Refrain from opening the oven door during this time.


Serve hot.


Batter can be pre-made and kept in an airtight container in the fridge until ready for baking. You may need to add a few minutes to the cooking time.

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