Roger’s gougères

Image

By

Analiese Gregory

Abstract

These cheesy choux pastry pus are one of my great loves of French patisserie and are surprisingly easy to make at home. 

This particular recipe is based on one from some Tasmanian friends, Roger and Sue, who host magical afternoons in the garden with champagne and gougères fresh from the oven. I mean, it probably helps that they’re French wine importers and never short of a kilo or two of aged Comté. This recipe has stood me in good stead over the years. I’ve made these cheesy choux puffs at many events and at my wine bar, with Tasmanian cheddar at Franklin and with anchovies at wine fairs. The only tricky part is the baking!

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