125ml full-fat milk
1 tsp salt
2 tsp curry powder
4 large eggs
120g cheddar, grated
For the egg wash:
a bit of everything bagel seasoning
Everything bagel seasoning:
1 tsp poppy seeds
1 ½ tsp sesame seeds
1 ½ tsp black sesame seeds
1 tsp dried garlic granules
1 tsp dried onion granules
½ tsp salt
Makes 60 gougères – Prep: 40’ – Oven: 25’ – Vegetarian
Preheat the oven to 170°C fan.
Put the milk, water, butter and salt in a saucepan and bring to the boil. Mix the flour and curry powder and add in one go to the melted butter, beat vigorously with a wooden spoon until the dough forms a ball.
Take the saucepan off the heat and add one egg, beating vigorously to incorporate it into the dough. It will at first look like it won’t come together, but just keep on beating. Repeat with the remaining eggs.
Once all the eggs are incorporated, fold through the grated cheese and season with pepper.
Transfer the batter into a piping bag and pipe little 3cm mounts on a baking tray lined with baking paper.
Make the Everything bagel seasoning by mixing all the ingredients in a little bowl.
Mix the egg and bush each puff with the egg, sprinkle with bagel seasoning, then bake in the preheated oven for 25 minutes.
These are best eaten hot.
TIP: You can freeze them and reheat the defrosted gougères in a 160°C fan oven for 5 minutes before serving.