Canapés: Parmesan Gougeres

 These little canapé's are quick and easy to make with a pastry that can be kept in the fridge, or even the freezer if needs be. Basically a cheese choux pastry that's baked the same as a choux bun. 

Recipe: 
500ml Milk
500ml Water
400g Butter
12g Salt
20g Sugar
600g Flour
16 Eggs
360g Parmesan

Method: Bring the milk, water, butter, sugar & salt to the boil and sieve in the flour. Mix in the pan with a wooden spoon and cook out the flour until it comes away from the sides, you should have a firm dough that feels moist but not wet. Transfer it to a mixer and paddle the dough until it gets cold. 

Crack in one egg and let it mix until it has fully incorporated into the dough then repeat the process until the eggs are all gone. Try not to rush this process as it will split if you feel the need to throw all the eggs in too fast.. Add 300g of Parmesan and keep back the extra 60g for later. Place the mix into a piping bag and let it rest in the fridge for at least 1 hour. 

When rested then pipe small mounds onto a non stick mat or greaseproof paper and sprinkle with the extra Parmesan cheese. Bake at 185*c for 15 minutes in a fan oven. Once done then leave to cool and serve.