Stil­ton Gougères

MAKES 80–90



• 125ml milk

• 125ml wa­ter

• 80g but­ter, diced

• 125g plain flour

• pinch of sea salt

• 2 eggs, beaten

• 75g Stil­ton, crum­bled

• berries, to serve


1. Pour the milk and wa­ter into a pan and add the but­ter. Warm over a low heat un­til the but­ter melts. Mean­while, sift the flour and salt into a bowl.

2. Once the but­ter has melted, in­crease the heat and bring to a boil. As soon as the liq­uid starts to bub­ble, turn off the heat and tip in the flour and salt all at once. Beat the mix­ture quickly with a wooden spoon un­til it forms a paste that comes away from the sides of the pan. Tip into a bowl and then cool.

3. Trans­fer the pas­try to a food pro­ces­sor, add the eggs and cheese and blend un­til smooth. (The pas­try can be wrapped and chilled for up to 24 hours.)

4. Pre­heat the oven to 180°C/gas 4. Spoon the pas­try into a pip­ing bag fit­ted and pipe wal­nut-sized mounds onto a non-stick bak­ing sheet. Dab down the tips of each mound with a damp­ened fin­ger. Bake for 18–20 min­utes, or un­til golden brown.

5. Let the gougères cool slightly for a few min­utes, then serve.

Christ­mas by Gor­don Ram­say (Quadrille £15, Pho­tog­ra­phy: Chris Terry)

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