Its The Great British Bake Off again tonight, and the Signature challenge is to make 3 types of canapé including one made using choux pastry.
I thought this would be a good opportunity to have a go at making a gluten free version of savoury choux bun called Gougères.
You start by making choux pastry similar to the one I made in a previous post for chocolate profiteroles.
a few turns of freshly ground black pepper or a pinch of chilli
70g gluten free plain flour
2 large eggs
1/2 tbsp freshly chopped herbs I used parsley and basil
90g grated cheese I used Gruyere and parmesan
Pre heat oven to 220oC
Put water and cubed butter into saucepan with salt and pepper, melt butter
Once the butter has melted simmer and dump in the flour and stir vigorously until the mixture pulls away from the sides and forms a smooth ball. remove from heat.
leave to cool and rest for 2 mins
Then add beaten eggs gradually, beat well to remove all the lumps. this can take a while!
Add grated cheese and herbs mix well.
Use two spoon to place each bun on the lined baking tray evenly spaced apart.
grate some parmesan cheese on top.
Put in hot oven for 10mins at 220oC then turn down to 190oC for a further 20 mins
They should be lovely and golden brown.
Perfect served warm
Looking forward to seeing the far better versions of savoury choux buns on The Great British Bake Off later this evening, BBC2 8pm