Vegemite and Pale Ale Gougeres
A tasty snack based on a classic French recipe
Ingredients
Scale
- 120g unsalted butter
- 150ml whole milk
- 1 1/2 tablespoons Vegemite
- 75ml Pale Ale
- 150g plain flour, sifted
- 4 eggs
- 100g cheddar, grated, plus 1 tablespoon extra, for scattering
- 1/2 teaspoon cayenne pepper
- big pinch freshly ground black pepper
- 1/4 teaspoonfreshly grated nutmeg
Instructions
- Preheat the oven to 200°C and line 2 large baking sheets with baking parchment.
- Put the butter, milk and Vegemite and ale into pan over medium heat and bring to the boil.
- Add the flour and beat very quickly with a wooden spoon, over the heat, until the mixture is smooth and pulls away from the side of the pan (about 2-3 minutes).
- Remove from the heat and allow to cool for a minute.
- Add the eggs one at a time, beating well after each addition until the mixture is thick and smooth and glossy.
- Stir in the grated cheese, peppers and nutmeg.
- Spoon the mixture into the piping bag fitted with a nozzle. Pipe little rounds (about the size of a chestnut) onto the trays, leaving space between each mound to allow for rising.
- Alternatively, just spoon small spoons of the mixture onto the tray.
- Scatter over the remaining cheese.
- Bake for 20–25 minutes, until puffed and golden.
- Serve warm. Or cool on a wire rack and reheat in a 180°C oven for a few minutes until they crisp up.
Notes
- The gougères can be made in advance and frozen once cool.