Kir and Gougeres

Kir and Gougeres

For the Kir

Pour about 55 ml of creme de cassis into each of four wine glasses (its important to pour the cassis first, then top each one up with about 150 ml of chilled white wine, preferably a white burgundi).
Instead of using white wine, you can add sparkling wine or champagne.

For the gougeres
= 50 gr unsalted butter, diced
= 75 gr plain flour, sifted
= 2 medium eggs
= 40 gr emmental, finely grated
= 40 gr mature cheddar, finely grated
= a little nutmeg
= salt
= a medium-sized baking sheet, lightly buttered and dusted with flour.
= preheat oven to 200'C

Way to make:

1. Place the butter, along with 150 ml of cold water, in a medium-sized, heavy-based saucepan and heat slowly, until the butter melts. bring to rapid boil and remove from the heat immediately.

2. Quickly tip in all the sifted flour and return to a low heat. Beat vigorously, until the mixture comes away clean from the sides of the pan, which should take a minute or so.
Remove again from the heat and cool for about 1 minute.

3. Add 1-egg, beating hard to ensure it is completely amalgamated, then add the second. Beat vigorously, until the mixture is smooth and glossy. Stir the cheeses in, a tiny grating of nutmeg and a generous grinding of salt. Combine well.

4. Using 2 teaspoons, heap blobs of the mixture on to the prepared baking sheet, making 12 in all, spacing them well apart.

5. Bake in the preheated oven for about 30 minutes, or until the GOUGERES are puffed up and golden brown all over. (do not open the oven door to check until at least 20 minutes is up).

6. Carefully transfer them to a wire rack and, using a sharp knife, pierce a tiny hole in the side of each gougeres, to release any steam. Serve them barely warm with the kir.