Gougères with anchovies and thyme

AT A GLANCE

  • Serves 6 people

  • 160 gm unsalted butter, coarsely chopped
  • 150 gm (1 cup) plain flour
  • 6 eggs
  • 80 gm (1 cup) finely grated Gruyère
  • 20 gm (¼ cup) finely grated parmesan
  • ¼ tsp finely grated nutmeg
  • 15 anchovy fillets, rinsed and halved lengthways
  • 1½ tbsp thyme sprigs
01   Preheat oven to 190C. Bring butter, 250ml water and ½ tsp sea salt to the boil in a saucepan, stirring over high heat until butter has melted. Reduce heat to medium, add flour and cook, stirring vigorously, until mixture pulls away from sides of pan (30-40 seconds). Cook for another minute, remove from heat and cool for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition until mixture stiffens. Add cheeses and nutmeg, stirring to combine, and season generously with freshly ground black pepper.
02   Spoon batter into a piping bag fitted with a 1cm-plain nozzle, pipe 4cm-mounds of batter onto baking paper-lined oven trays (leave a 2.5cm space between each). Bake for 20 minutes, then top with anchovy fillets and scatter thyme over remaining. Bake until puffed and golden (another 10 minutes). Serve warm.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND GERALDINE MUNOZ

Drinking Suggestion:

VINTAGE CHAMPAGNE. , suggested by MAX ALLEN

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