GOUGÈRES
- 150 ml of milk
- 150 ml of water
- 130 g Smiltenes Piens butter, in chunks
- 170 g Smiltenes Piens grated cheese
- 200 g high quality wheat flour
- 6-7 medium eggs, poured in a bowl
- 1/2 tsp smoked paprika powder
- 1 tbsp light brown sugar
- sea salt to taste
- 30 g finely grated cheese for the topping
Preheat the oven to 200 degrees and use the convection mode, as you will need to put in 2 pans. Line the trays with baking paper.
Pour the milk, water, butter, sugar and salt into a saucepan. Heat until the first bubble appears. Remove the saucepan from the heat (do not turn off the heat) and stir in the flour with a wooden spoon. Place back on the heat and stir for 1 minute to allow the mixture to dry out slightly.
Then put a whisk next to the saucepan. Add the eggs, stirring with a wooden spoon. One at a time, but smoothly, stirring after each one. When 4 or 5 eggs have been added, pick up the whisk and continue stirring. The mixture should still be firm, but if you lift it with a spoon, it should come out hard and steady. If it’s too runny, you won’t be able to shape it, if it’s too firm, it won’t puff up. If the eggs are larger you may only need to add 6, so make sure you have enough before adding the last egg. Finally add the cheese, paprika and mix. Fill a pastry bag with a straight tip and, holding it perpendicular to the tray, press small circles 3-4 cm wide. Spread the remaining cheese on each and bake in the oven for 15 minutes or until golden brown, dry on the outside but moist and juicy on the inside. Remove and cool slightly in the pan and then place on a dish or rack. Serve warm or cold.
