If you are hosting parties or gatherings over the Christmas season, then making my Parmigiano Reggiano gougeres could be the party perfect appetiser to serve for your friends and family. These light choux pastry buns are flavoured with masses of Parmigiano Reggiano which makes the kitchen smell absolutely delicious.
The best thing about these gougeres is that one quantity of the dough makes at least thirty little buns, which will disappear in moments, after leaving the oven. They are simple to prepare and can be made in advance then kept in the freezer for ease.
If you are new to making choux pastry, don’t worry it is much easier to make than shortcrust pastry. All you have to do is stir the mixture together in a pan (see images below to get an idea). No rubbing in is necessary or fear of adding too much water and not enough butter – a little bit like making a roux for a white sauce.
These savoury choux buns are so light – filled with cheesy goodness, they make an ideal partner to a cold glass of fizz. Most of us have a block of Parmigiano that sits in the fridge, usually used to garnish a plate of pasta. But a cheese as good as this deserves to be shown off and Parmigiano Reggiano gougeres is the perfect way to make it the star ingredient.
Throughout December, I am making a series of three recipes for Parmigiano Reggiano highlighting just how versatile this cheese can be. It works on so many levels – in soups, savoury biscuits, sauces and in salads. You might also like to read my previous recipe, Celeriac, Rosemary and Parmigiano Reggiano Gratin – a perfect winter side dish or vegetarian main course and an ideal introduction to celeriac if you haven’t tried it before.
If you would like to find out more about Parmigiano Reggiano then head over to parmigianoreggiano.com for recipe inspiration and advice on how to taste the cheese. There are so many ages of Parmigiano Reggiano, each cheese having it’s own characteristic flavour notes. It is definitely a cheese to be appreciated and enjoyed so much more than just being used as a garnish.
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Parmigiano Reggiano Gougeres
A light, fluffy choux bun flavoured with Parmigiano Reggiano. A perfect party appetiser.
- 125 ml water
- 40 g unsalted butter
- large pinch of sea salt
- 60 g plain flour
- 2 medium eggs
- 80 g Parmigiano Reggiano
- 1/2 tsp smoked paprika
Pre-heat the oven to 200 degrees
Place the water, butter and salt in a medium saucepan and bring the mixture to the boil then remove immediately from the heat
Add in the flour all at once and mix until it thickens and comes away from the side of the pan in one lump
Cool the mixture for 3 minutes
Add in the eggs, one at a time, and beat well so the eggs become incorporated and blend into the mixture to form a smooth dough
Next, add the Parmigiano and the smoked paprika. Place the mixture into a large piping bag or use two teaspoons to shape walnut sized pieces of the choux mix onto a couple of lined baking trays
Bake for 20-25 minutes until golden in colour
Eat while warm. Any leftover gougeres can be frozen and re-heated in a warm oven for 10 minutes.