Home
Recipes
Entertain
Parmesan and smoked garlic gougères

Cheese and Garlic Gougères Recipe

Parmesan and smoked garlic gougères

Name: Parmesan and smoked garlic gougères
Total time: 1 h
Yield: Serves 4
Ingredients: 40g unsalted butter; a pinch fine sea salt; ½ a clove smoked garlic crushed; 65g plain flour; a pinch cayenne pepper; a pinch white pepper; 2 eggs; 50g parmesan finely grated, plus extra to serve; 75ml whole milk; ½ a clove smoked garlic crushed; 50g parmesan finely grated; 300ml double cream

Jon Beeharry

Published: July 20, 2018 at 4:15 PM

Save recipe

Serves 4

A little effort

Total time: 1 hr

+ cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Check out these soft choux buns packed with nutty parmesan and smoked garlic cream. These impressive buns come from East London restaurant, Sapling. Use regular garlic if you can’t find smoked

Skip to ingredients

Alternatives

Complete the dish

Try these parmesan gougères, then also check out our parmesan crisps and more party canapé ideas.

Ingredients

Nutrition

CHOUX BUNS

40g unsalted butter
a pinch fine sea salt
½ a clove smoked garlic

crushed
65g plain flour
a pinch cayenne pepper
a pinch white pepper
2 eggs
50g parmesan

finely grated, plus extra to serve

PARMESAN CREAM

75ml whole milk
½ a clove smoked garlic

crushed
50g parmesan

finely grated
300ml double cream

Nutrition: per serving

kcal736
fat64.9g
saturates39.9g
carbs15.2g
sugars2.6g
fibre0.7g
protein22.5g
salt1.1g

Method

step 1

Heat the butter, salt, garlic and 90ml water in a large pan until it comes to the boil. In a bowl, mix the flour, cayenne and white pepper, then, 1 tbsp at a time, add the mixture to the pan, stirring constantly over a low heat. When the choux dough is smooth and coming away cleanly from the sides of the pan, remove from the heat and leave to cool for 10 minutes. Tip the dough into a large, wide bowl and, 1 at a time, beat in the eggs, only adding more egg once the previous one is fully incorporated. Fold 1/2 the parmesan through the dough and put into a piping bag fitted with a 1cm nozzle.
step 2

Heat the oven to 200C/fan 180C/gas 6. Pipe the dough onto baking-paper-lined trays in 8 x 4cm rounds spaced 2-3cm apart, sprinkle each with the remaining parmesan and bake in the oven for 20 minutes, then reduce the oven temperature to 170C/fan 150C/gas 3, without opening the door, for 5 minutes. Cool completely on a wire rack.
step 3

To make the cream, heat the milk with the garlic and parmesan, bring to the boil then pass through a fine sieve and cool.
step 4

Mix the infused milk with the double cream and use electric beaters to whisk until soft peaks, then scrape into a piping bag and chill.
step 5

Use a serrated knife to cut the buns in half and pipe a generous amount of the parmesan cream onto the base. Put on the lid and grate over more parmesan.

Discover more of our recipes for impressive entertaining here...

Authors

Jon Beeharry

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue