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1
In a pan combine the water, butter, salt and sugar and bring it to a boil.
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2
Add in all the flour at once and reduce the heat to medium.
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3
Stir for a couple of min till the mix forms a ball and the moisture has evaporated.
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4
Remove the dough from the heat and allow cooling for a minute.
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5
Then transfer the mix to a food processor and attach the paddle.
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6
Break in 4 Large eggs one by one and mix till smooth.
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7
The batter should form soft peaks which bend.
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8
If it is too stiff add in the white of the final egg.
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9
If necessary add in the yolk, fold in the cheese.
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10
Adjust the seasoning with salt and white pepper.
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11
Fill a piping bag with the mix and pipe the batter into 1-Tbsp.
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12
mounds onto a baking tray lined with Silpat or possibly parchment paper.
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13
Leave a couple of inches between each mound.
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14
Bake for 8 min, and then reduce the oven temperature to 350 degrees Fahrenheit.
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15
Bake the gougeres for another 20 to 25 min, till they are light golden in colour.
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16
Mix together the creme fraiche, garlic oil and roasted garlic.
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17
Cut off the top of each gougere and fill with the mix.
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18
Serve immediately.
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19
Preparation is easy
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20
Preheat the oven to 450 degrees Fahrenheit Yield: 4 dozen gougeres
