Profiteroles and Gougeres
How do you get choux pastry just right? Never fear James is here with this brilliant recipe for Profiteroles and Gougeres...straight from his latest masterclass!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Piping bag
- Baking sheet
- Oven
- Saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Cooling rack
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
- Spoon
- Fork
- Parchment paper
Ingredients
- 200ml water
- 85g butter
- 115g plain flour
- Pinch salt
- 3 medium free-range eggs
- 100g grated gruyere cheese
- Pinch cayenne
- Filling – 450ml double cream, whipped
- 200g melted chocolate
- 50ml water
- 50ml double cream
- 50g caster sugar
- 1 knob of butter
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