Rosemary & Swiss Cheese Gougeres
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…
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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.
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.
This is just one of our Insider recipes. Join us today and start cooking!