Goujeres Recipe with Emma Hanley.
This week we are lucky enough to have Emma Hanley Sous Chef at Supernormal and recent Coronavirus inspired founder of ‘Knife n Forks’ and she has prepared a delicious Goujeres Recipe for you to follow at home.
Originally from New Zealand Emma has travelled the world honing her craft. From The Clove Club in London and then onto the South of France where she worked under Kiwi chef Nick Honeyman at Le Peti Leon. Emma’s love of travel along with her vast array of experience has seen her spend the past 6 years in Melbourne working for Andrew McConnel as his Sous Chef at his One Hatted restaurant Supernormal.
Having mastered the raw bar at Supernormal, Emma is known as the ‘Queen of Kingfish’ and for those of you that have eaten at Supernormal you will know that the dumplings are epic. In fact the dumplings are so good that they would be my death bed meal.
Now having returned to the UK to pursue her career further Emma is keeping busy working on Knife ‘n’ Forks and drawing on her passion for French and South East Asian cuisine. Knife n Forks provides online cooking classes hosted by Emma focusing on a different skill or recipe each week. This week Emma has taught a class on Sashimi and Knife Skills and next week we are lucky enough to be participating in the Asian Dumping course.
Emma’s version of these delicious little pastries are topped with Gruyere cheese and baked in the oven. They can be served hot straight out of the oven if you are having a dinner party and the pastry can be prepared and frozen meaning an instant canape for when those surprise guests pop by.
Should you choose to omit the gruyere, salt and pepper this can be used as a sweet pastry for eclairs or choux pastries filled with creme patissiere.
Emma Hanley – Supernormal – Knife n Forks
Gourjeres are French cheese puffs. Made using a classic choux paste recipe and then topped with Gruyere cheese. Surprisingly easy to make and they are an impressive start to a dinner party or fantastic addition to a lunch time grazing board.
- 125gms water
- 125gms butter
- 125gms milk
- 2.5 gms salt
- 187gms bakers flour
- 50gms Gruyere
- 5 whole eggs
- Medium saucepan
- Wooden Spoon
- Cheese grater
- Baking Paper
- Piping bag
- Oven Tray
- Bring water, milk and butter to a boil. Remove from the heat and add flour and salt, stirring quickly.
- Return to a moderate heat and stir vigorously until the dough forms a ball and pulls away from the pot.
- Transfer the dough into the bowl of a kitchen mixer with the paddle attachment, mix at low speed until the dough has cooled slightly (blood temp).
- Add in the eggs one at a time allowing each egg to incorporate into the dough. Place mix into piping bags and allow it to rest for one hour.
- Pipe in 10gm swirls on a sprayed and lined baking tray. Season with grated gruyere cheese, salt and cracked black pepper. Bake at 210 degrees for 12mins then leave the door slightly ajar to let them dry in the oven until the inside is fully cooked.
This is a classic ‘pate a choux’ recipe or ‘choux paste’ it is the same dough to make eclair shells or profiterole shells. You can form the pastries on the baking sheet and freeze until frozen then place in airtight container and store for up to one month.
You can purchase our wine directly through our online store and try this pairing at home.
All of the ingredients used in this recipe are readily available at your local supermarket or grocer. Remember when shopping to always consider supporting local first.
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