Perfect match: gougères and late-disgorged sparkling wine

AT A GLANCE

  • Serves 8 people

  • 45 gm butter, coarsely chopped
  • 150 gm (1 cup) plain flour
  • 4 eggs
  • 2 tsp thyme
  • 140 gm Gruyère, coarsely grated
  • 150 gm goat’s curd
01   Preheat oven to 190C. Bring butter, 250ml water and a large pinch of salt to the boil in a saucepan over medium heat. Add flour and beat with a wooden spoon until mixture pulls away from sides of pan (2-3 minutes). Remove from heat, add eggs one at a time, beating well after each addition, then stir in thyme and 120gm Gruyère. Spoon tablespoons of mixture onto a tray lined with baking paper, scatter with remaining Gruyère and bake until golden (10-12 minutes).
02   Pierce a small hole in the base of each gougère with a small sharp knife, return to oven and bake until almost dry (6-8 minutes). Cool slightly.
03   Whisk goat’s curd in an electric mixer until light and fluffy, then transfer to a piping bag fitted with a 1cm nozzle. Pipe goat’s curd into the base of each gougères and serve warm.

Note Gougères can be made a day ahead and stored in an airtight container. Reheat at 190C for 5 minutes before filling and serving.

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