Only a few days to go before one of my favourite events of the year and I’m getting excited! Melbourne Cup celebrations are just around the corner. If, like me, you love entertaining and getting together with friends and family, especially during spring and summer, for a BBQ, a picnic or a casual lunch, then you’d love this very unique recipe, with a French touch – as always!
Gougère is a French baked savory choux pastry made of choux dough mixed with cheese (lots of it!). You can call it a cheese puff if it’s easier! It’s very tasty and can be made a day or two in advance. Gougère makes for the perfect finger food for the Spring Carnival season! With Champagne in one hand, gougère is a food that can be easily eaten with that other free hand! You see what I mean 🙂
This Sweet Chilli Gougère recipe is adapted from the ‘Choux Pastry with Cheese’ recipe in the Tefal Cuisine Companion ‘1 Million Menus’, but if you don’t have a Cuisine Companion, not to worry. You can make this recipe using any other thermo-appliance, or you can also adapt it to a traditional stove cook-top (but it might be a little more effort).
SWEET CHILLI GOUGÈRE (CHEESE PUFF)
- 80 g butter
- 150 g plain flour
- 4 farm fresh eggs
- 120g grated cheese (e.g. cheddar, Swiss cheese, mozzarella)
- 1 pinch of grated nutmeg (optional)
- 2 pinch of salt
- 250 ml water
Sweet Chilli Cheese Filling
- PHILADELPHIA Sweet Chilli PHILLY Pourover Dip
- Preheat the oven to 180°C.
- Place 250 ml of water, the butter and salt in the Tefal Cuisine Companion (or any other thermo-appliance) bowl fitted with the kneading/crushing blade and turn on at speed 3 at 90°C for 8 mins. Add the flour and mix at speed 6 for 2 mins. Transfer the mixture to a separate bowl and wash the bowl in cold water to cool down.
- Return the mixture to the bowl fitted with the kneading/crushing blade and turn on at speed 7. Add the eggs one by one and leave to work for 2 mins. Add 120 g of the grated cheese and the nutmeg and leave to work for a further 1 min.
- Line a baking tray with baking paper. Using a spoon, place small heaps of the pastry on the tray. Sprinkle over the remaining tasty cheese. Bake for 18 to 20 mins.
- Once cooked, remove the cheese puffs from the oven and let them cool down on a rack for a few minutes. Using a piping bag or a spoon, fill the choux with Sweet Chilli PHILLY Pourover Dip.
- Glaze with sweet chilli sauce.
This recipe can be adapted by varying the type of cheese or the filling!
Disclaimer: Thanks to PHILADELPHIA for providing me with the Sweet Chilli PHILLY pourover for this post.