"These little beauties are a lifesaver," says chef Shaun Kelly, "ready in a matter of minutes with what you've always got on hand, and easy to bulk up for big events. You can even freeze the surplus with little loss of quality. It's pretty much a standard gougère, but the mustard and cheddar give it a little extra kick - perfect with some bubbly. Make sure you use a good cheddar to get the best out of this recipe."
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