Carrot and almond gougere

Name: Carrot and almond gougere
Cook time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 75g butter, chopped; 1 tsp sea salt; 110g (¾ cup) plain flour; 3 eggs; 35g (¼ cup) finely grated gruyere cheese; 1 tsp mustard powder; salad leaves, to serve; 25g (¼ cup) toasted flaked almonds; 2 tbsp chervil

September 22, 2017

Cheese puffs with carrot filling.Supplied

Time:1-2 hoursServes:6

A recipe from the Good Food collection.

Ingredients

75g butter, chopped
1 tsp sea salt
110g (¾ cup) plain flour
3 eggs
35g (¼ cup) finely grated gruyere cheese
1 tsp mustard powder
salad leaves, to serve
25g (¼ cup) toasted flaked almonds
2 tbsp chervil

Carrot filling

50g butter
1 small brown onion, finely chopped
1 garlic clove, crushed
¼ tsp cayenne pepper
2 carrots, coarsely grated
1 small handful flat-leaf (Italian) parsley, finely chopped
1½ tbsp plain flour
500ml (2 cups) milk
50g (⅓ cup) finely grated gruyere cheese

Method

Step 1
Preheat the oven to 200C. Line two baking trays with baking paper.
Step 2
Place the butter, salt and 185ml (¾ cup) water in a small saucepan over medium heat. Cook, without allowing to boil, for 3 minutes, or until the butter has melted. Add the flour all at once and stir vigorously for 1–2 minutes, or until the mixture forms a ball that comes away from the side of the pan.
Step 3
Transfer the mixture to the small bowl of an electric mixer. Add the eggs, one at a time, beating well after each addition until combined. Beat in the gruyere and mustard powder.
Step 4
Spoon the mixture into a piping (icing) bag fitted with a 1cm plain nozzle, then pipe six 8cm rounds on the baking trays. Bake for 20 minutes.
Step 5
Reduce the oven temperature to 180C and bake for a further 10 minutes, or until the gougeres are a deep golden brown. Remove from the oven, allow to cool slightly.
Step 6
Meanwhile, make the carrot filling. Melt 20g of the butter in a frying pan over medium heat. Add the onion and cook, stirring, for 8 minutes, or until softened. Add the garlic and cayenne pepper and cook for 1 minute. Add the carrot and cook, stirring occasionally, for 10 minutes, or until the carrot has softened. Transfer to a bowl. Stir in the parsley.
Step 7
Melt the remaining butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes, or until the mixture bubbles and thickens. Remove from the heat and gradually whisk in the milk. Bring to the boil over medium heat, reduce heat to low and simmer, stirring, for 3 minutes. Stir in the gruyere and season to taste with sea salt and freshly ground black pepper. Stir the sauce into the carrot mixture.
Step 8
Place some salad leaves on each serving plate and top with the bottom halves of the gougeres. Fill with the carrot mixture and sprinkle with the almonds and chervil. Top with the lids and serve.