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Gougères with anchovies and thyme

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

By Andy Harris
  • Serves 6
  • 15 mins preparation
  • 35 mins cooking plus cooling
Gougères with anchovies and thyme
Gougères with anchovies and thyme

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.

Notes

Drink Suggestion: Vintage Champagne. Drink suggestion by Max Allen

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  • Author: Andy Harris