Cheesy gougères with a delicate cauliflower filling pair perfectly with our Corney & Barrow Sparkling Blanc de Blancs Methode Traditionnelle NV. What a way to get the event started!

Gougères Ingredients:
250ml Water
80g Butter
150g Plain Flour
4 Large Eggs
140g Gruyere finely grated
1 Tsp Nutmeg
1 Tsp English Mustard Powder
Salt & Pepper

Cauliflower Puree Ingredients:
1 Cauliflower – white part only
100g Butter
50g Parmesan – finely grated
Salt & Ground White Pepper to taste

Gougères Recipe:
1. Put the water on heat, add butter and stir until melted, add a pinch of salt
2. Take off heat, add all the flour (sifted) and stir vigorously to make a thick
paste. Cook on a low heat for 2 mins, until a thin layer sticks to the bottom
of the pan.
3. Cool a little and whisk in eggs on at a time.
4. Add cheese, mustard powder and nutmeg and check seasoning
5. Heat oven to 200c & line a tray with baking parchment
6. Spoon or pipe heaped teaspoonfuls of the mixture – spaced about 2cm apart.
(You can flatten any points with a wet finger)
7. Bake for 20 mins (check after 15) until risen, golden. Remove from oven poke
a hole in the side and return to 160c oven to dry out and crispen.

Cauliflower Puree Recipe:
1. Boil cauliflower fleurets in salted water until tender.
2. Drain well, return to pan with butter, cook over low heat – stirring. Add
parmesan, salt and pepper.
3. Puree in blender or food processor until smooth.

To Serve:
1. Add warm cauliflower mixture to piping bag with nozzle
2. Pipe through hole in the side of the gougères
3. Garnish with herbs of your choice – a little chopped celery leaf works well.