Analiese Gregory's mouth watering Comte Gougere's
At Franklin, I'm quietly happy about what I've done. I can work with spices because of [my time in] Morocco, and I know that I can use every f---ing gel and hydrocolloid under the sun and I can make f---ing silicon moulds in the form of sea urchins if I want to. I know that I can do all those things. But I can choose what I want to do now. And I choose not to do those things.
145g butter
290g water
240g beaten egg
146g plain flour
93g grated comte cheese, plus extra for dusting
8g salt
Boil together water, butter and salt. Add in flour all at once and cook out for approx 5 minutes to a thick choux pastry consistency.
Put pastry into a mixer on speed 1 with a paddle and leave turning till steam starts to dissipate then add in beaten egg a little at a time until incorporated. Add in finely grated cheese, incorporate evenly and chill mixture in a container in fridge with paper on the surface to avoid a skin forming.
Pipe or spoon onto heavy greased baking trays or silicone mats, sprinkle with extra grated cheese and bake in an oven at 205 Celsius with fan on for approx 15 minutes or till golden brown all over.
Put pastry into a mixer on speed 1 with a paddle and leave turning till steam starts to dissipate then add in beaten egg a little at a time until incorporated. Add in finely grated cheese, incorporate evenly and chill mixture in a container in fridge with paper on the surface to avoid a skin forming.
Pipe or spoon onto heavy greased baking trays or silicone mats, sprinkle with extra grated cheese and bake in an oven at 205 Celsius with fan on for approx 15 minutes or till golden brown all over.
Kiwi born and now Tasmanian based Analiese Gregory is the Executive Chef of Franklin in Hobart. She's also a keen diver, cheese maker and lover of nature.
Analiese wears our Classic Houndstooth
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