Tom cooks

Tunworth Cheese Filled Gougéres

Preparation time:
40 minutes
Cooking time:
1 hour 35 minutes
Serves:
15 - 20 gougéres

The Tunworth Cheese Filled Gougéres oozes cheese at every bite. These delicious small baked gougéres are a beautiful colour of golden brown, and the cheese sauce is seasoned with salt, mix in the Mustard and Worcester sauce. Try this recipe out.

  • Ingredients

    For the Gougéres:
    • 150g Plain Flour 
    • 3 Whole Eggs 
    • 8g Sea Salt 
    • 10g Caster Sugar 
    • 250g Water 
    • 125g Unsalted Butter, Room Temperature 
    For the Tunworth Cheese Filling:
    • 3 X Large Waxy Potatoes 
    • 70g Tunworth Cheese 
    • 130g Whipping Cream 
    • 10g Unsalted Butter 
    • 1 Tsp English Mustard 
    • 1 Tsp Worcestershire Sauce 
    • Pinch Of Sea Salt
     
  • Method

    • Preheat oven to 200°C
    For the Gougéres:
    • In a saucepan add the water, butter, sugar, salt and bring to the boil.
    • Turning the heat down, whisk in the flour and cook on low heat stirring continuously until the mix is  dry to touch.
    • Now transfer the mix to the bowl with the paddle attached and mix on  speed 1 until cool.
    • When the mix is cool you can add the eggs one at a time until fully  incorporated into the mix.
    • Line a baking tray with baking paper and spoon the mix  into a piping bag ready to pipe. Evenly pipe out dots of the mix on the baking paper the size of a 10 pence.
    • Place the baking tray on the top shelf of the oven and bake for 12 – 14 minutes until the gougéres have risen and are golden brown. 
    For Serving:
    • First put the potatoes on a baking tray sitting on salt and bake for 1 hour in the 200oven.
    • Once the potatoes are fully cooked, cut in half and scoop out the inside  weighing 175g of potato into a bowl.
    • Heat the cream, butter and cheese in a saucepan to melt the cheese.
    • Add the potato and cheese mix to the jug attachment, close the lid and blend on full power for 1 minute until smooth.
    • Season the cheese  sauce with salt and mix in the mustard and Worcester sauce. Pour the mix into a piping bag and pipe inside the gougéres.

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