Gruyere Cayenne Gougéres..... Mood = Perfect Breakfast

In the morning i am the kind of person who loves something savoury if anything at all. I am quite a fussy eater when i first get up as in i don't really like to put that much in my mouth and stomach. I also always like to finish most meals with something savoury too.If i could eat the dessert at the beginning and the savoury last that would be my perfect meal.... Have any of you seen that movie, 'Remember me'? Well if you have you will remember the scene where the girl says this Robert Pattinson and as soon as she said that i totally knew what she was on about. Someone else got me.....

My favourite breakfast is not Waffles or pancakes, it would be scrambled eggs, with salmon or some Labné with cucumber and tomatoes and mint with lots of oil. So when i made this next dish it was totally up my street.

I love Gougéres and the fact that these little babies were filled with all that I love makes it even better. It turned out like a sort of soft scrambled egg with lovely soft melted cheese inside with crunchy melted Gruyere and topped with cayenne and smoked salmon. One lovely dish with many many components!

I added a squeeze of lemon right at the end to give it a little sharpness as it was all too creamy for me.

Also i was very naughty and bad as i didn't stay away from the oven while these were cooking. I opened the oven door and they slightly deflated. They are supposed to be more round like a profiterole almost, but savoury!

The way to make this is like choux pastry which is of course infamous with the above mentioned. Once you have made profiteroles, this will be a cinch. But if you have not then don't be too alarmed. It may sound a little daunting but it really isn't....

These are a perfect little treat and the best thing about this is you can make this recipe and freeze it for up to a month in its raw state, and if you already baked them you can keep them in the fridge and re-crisp them in an oven just before serving. Perfect.

You may even be lucky to find some lovely crunchy crispy cheese crisps at the corner of your gougéres like i did. Yumm!

Recipe:

310 ml of skimmed milk
140g unsalted butter
140g plain flour
1t salt
5 eggs
150 grated Gruyere cheese
1t black pepper
a pinch of fresh thyme
1 t cayenne pepper
1 egg for egg wash
1 pinch of salt for top

Method:

• Pre heat the oven to 190 degrees C.

• Sift the flour a couple of times

• Place the salt, butter and milk in a pan and bring it up to the boil.

• When the liquid has boiled, add the flour and mix vigorously.

• This will create a batter that removes itself away from the pan which is great. This is what you are looking for.

• You need to keep doing this till you feel enough liquid has left the mixture. Maybe a couple of minutes at best.

• When it s done, place in a kitchen aid or mixer.

• Begin but using a paddle or a whisk.

• Begin to incorporate air and slightly cool it down because you need to add the eggs to it.

• Add the eggs one at a time.

• The mix may look like it is going to split but keep going. It will come together and become silky smooth.

• At this point, add 100g of the cheese, pepper and fresh thyme and mix.

• Get a prepared baking sheet and begin by making medium sized rounds. This recipe can make you many little ones, maybe 25, but i made 12 medium sized ones. This is enough for 6 people. I would serve 2 per person.

• Once you have placed the spoon fulls of batter on to your baking tray, lightly egg was them and sprinkle again with Gruyere and a pinch of cayenne and salt.

• Place in an already heated oven and bake for about 25-30 minutes.

• DO NOT OPEN THE DOOR. If you do this will cause them to deflate.

• Just be patient and wait. It will be worth it trust me. I was just a little piggy and could not wait.

• Once they have finished cooking, let them cool down and then place the salmon on top and sever with a squeeze of lemon and parsley.

Perfect treat for any day. I had 4, but please don't tell anyone....

Whats your favourite breakfast?