Lunch

Asparagus and dijonnaise gougeres

Traditional French baked savory choux pastry is mixed with cheese, asparagus and a flavoursome dijonnaise to create the most wonderful golden, crumbly gougeres.
Asparagus and dijonnaise gougeresWoman's Day
32 Item
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55M

Ingredients

Dipping sauce

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease and line two baking trays.
2.Meanwhile, combine milk and butter in a medium saucepan and bring to boiling point (butter should be melted). Remove from heat. Add flour and cayenne all at once. Beat with a wooden spoon until smooth.
3.Return to heat. Cook, stirring constantly, for 1-2 minutes, until mixture leaves the sides of the pan and balls around the spoon. Transfer mixture to a large bowl. Cool.
4.Add eggs, one at a time, beating (with a wooden spoon or electric mixer) until mixture is thick, smooth and shiny. Fold in asparagus, cheeses and dijonnaise. Season to taste.
5.Drop level tablespoons of mixture 2-3cm apart on prepared trays. Bake for 15-20 minutes until golden and cooked through
6.To make dipping sauce: In a small jug, whisk together all ingredients. Season to taste. Serve dipping sauce with the gougeres.

Blanch asparagus by dropping into boiling water for 1-2 minutes, refreshing in cold water and draining. Dipping sauce can be made a day ahead and stored, covered, in the fridge.

Note

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