65ml Luxlait full-fat milk
50g Luxlait Rose butter
¼ tsp truffle oil
¼ tsp salt
60g Luxlait emmenthal cheese, grated
For the topping:
1 egg yolk
1 tbsp Luxlait full-fat milk
a bit of Luxlait emmenthal cheese, grated
For the filling:
1 tub Luxlait crème de chapelain truffes
Makes about 20 gougères – Prep: 30 minutes – Oven: 20-25 minutes – Vegetarian
Preheat the oven to 170°C fan.
Put the milk, water, butter, truffle oil and salt in a saucepan and bring to the boil. Add the flour in one go and 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 until you get a smooth dough. Repeat with the second egg.
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 egg wash by mixing the egg yolk with a tablespoon of milk. Sprinkle with poppy seeds and grated cheese.
Brush each gougère with the egg wash, then bake in the preheated oven for 20-25 minutes until nicely browned.
Put on a wire rack and leave to cool completely.
Once cool, put the crème de chapelain into a piping bag fitted with a small round nozzle. Stick the nozzle into the bottom of the puff and pipe some crème de chapelain into each gougère and serve.