Name: Gougères with anchovies and thyme
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 160 gm unsalted butter, coarsely chopped; 150 gm plain flour (1 cup); 6 eggs; 80 gm finely grated Gruyère (1 cup); 20 gm finely grated parmesan (¼ cup); ¼ tsp finely grated nutmeg; 15 anchovy fillets, rinsed and halved lengthways; 1½ tbsp thyme sprigs

Gougères with anchovies and thyme

Australian Gourmet Traveller French recipe for gougères with anchovies and thyme.

Serves 6

Prep

15M

Cook

35M

Total

50M

Makes about 30 as an appetiser.

Ingredients

160 gm unsalted butter, coarsely chopped

150 gm plain flour (1 cup)

6 eggs

80 gm finely grated Gruyère (1 cup)

20 gm finely grated parmesan (¼ cup)

¼ tsp finely grated nutmeg

15 anchovy fillets, rinsed and halved lengthways

1½ tbsp thyme sprigs

Method

Main

1.Preheat oven to 190C. Bring butter, 250ml water and ½ tsp sea salt to the boil in a saucepan, stirring over high heat until butter has melted. Reduce heat to medium, add flour and cook, stirring vigorously, until mixture pulls away from sides of pan (30-40 seconds). Cook for another minute, remove from heat and cool for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition until mixture stiffens. Add cheeses and nutmeg, stirring to combine, and season generously with freshly ground black pepper.

2.Spoon batter into a piping bag fitted with a 1cm-plain nozzle, pipe 4cm-mounds of batter onto baking paper-lined oven trays (leave a 2.5cm space between each). Bake for 20 minutes, then top with anchovy fillets and scatter thyme over remaining. Bake until puffed and golden (another 10 minutes). Serve warm.