GOUJERES

If you wanted to make these as a dessert, like a profiterole, leave out the grated cheese from the dough and fill with a thickened custard, fruit compote or even warmed Nutella!

STAGE 1.

100ml FULL FAT MILK

100ml WATER

50g BUTTER

STAGE 2

125g PLAIN FLOUR

2 LARGE EGGS

170g FINELY GRATED PARMESAN OR GRANA PADANO

METHOD;

Combine milk, water and butter in a saucepan and bring to a rapid boil, remove from the heat and add the flour from stage 2 and beat into a smooth paste with a spatula or wooden spoon.

Leave to cool for 5 minutes, then add 1 egg at a time, fully mixing the egg before adding the second one. 

Add the finely grated cheese if you want savoury pastry or leave it out if you want neutral/dessert pastry buns.

Now pick whichever nozzle you’d like to use ( I use a wide star-shaped one) and a disposable piping bag, snip the end off the bag to expose the nozzle (chef tip; twist the piping bag just above the nozzle to stop the mixture falling through the bag, or use a hairpin or elastic band)

Fill the bag and pipe even shapes onto a wax paper-lined baking sheet.

Preheat your oven to 190ºc and bake for 10-12 minutes, until risen, evenly golden, crispy and hollow. Poke a hole in the bottom with a sharp knife, fill another bag with your chosen filling and fill to almost bursting!!!

Allow to cool completely before filling.