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Gruyere gougeres with a roquefort foam Recipe

Savoury profiteroles made with gruyère cheese and smoked paprika served with a light roquefort foam.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(16 votes) 3.7/5
Ingredients
Pour people
  • Part one of the recipe
  • Semi-skimmed milk : 125 ml
  • Water : 125 ml
  • Unsalted butter : 115 g
  • Plain flour : 130 g
  • Maldon salt : 2 pinch(es)
  • Whole egg(s) : 4 whole
  • Grated gruyere : 50 g
  • Freshly ground black pepper : 2 Turn
  • Smoked paprika : 5 g
  • Part two of the recipe
  • Roquefort : 100 g
  • Double cream : 125 ml
  • Semi-skimmed milk : 70 ml
  • Olive oil : 40 ml
Method
  • 1. FOR THE ROQUEFORT FOAM

    Break the roquefort into pieces and place in a food processor with the cream, milk and olive oil. Blend until smooth and then pass through a fine sieve. Pour the cream into a siphon and charge with gas. Keep chilled until ready to serve.

  • 2. FOR THE GOUGÈRES

    Preheat the oven to 200'C.

    Place the water, milk, butter and salt in a pan and bring to the boil. Remove from the heat and add the flour. Keep off the heat and beat until you have a dough that comes away cleanly from the sides of the pan. Leave to cool slightly and then beat in the eggs one at a time until you the mixture is of dropping consistency. Beat in the grated gruyère and the seasonings. Transfer the dough to a piping bag and pipe small balls on to a lined baking sheet. Transfer to the oven and bake for 12 to 25 minutes depending on size. The gougères should be crisp and golden brown.

  • 3. TO PLATE

    Pile your gougeres high and place some foam in a small serving dish to go with it. Garnish with some smoked paprika and enjoy!

Chef's tip

«Use any cheese you like in either element of this dish to create a favourite at home.»

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