French flavours

Gougères

These delicate and deceptively simple cheese puffs could be your new party trick. With their combination of crisp golden exterior and airy, cloud-like interior, these dainty spheres are ubiquitous during the aperitif hour in Paris, from fine-dining restaurants to homes.

MAKES 15

• 40g butter
• 75g plain flour
• Pinch of smoked paprika
• ¼ tsp sea salt flakes
• 2 extra-large free-range eggs
• 60g grated cheddar
• 60g grated gruyère

Preheat the oven to 180°C/ 350°F (fan) and line 2 baking trays with baking paper.

1. Place the butter and 125ml of water in a small, heavy-based saucepan over a medium heat. Bring to the boil, add the flour, paprika and salt and stir with a wooden spoon for 1–2 minutes, until the mixture leaves the side of the pan and forms a ball.

Transfer the mixture to the bowl of an electric mixer and allow to cool for two minutes. Add the eggs one at a time, beating the mixture well between each addition. Combine the two cheeses and add three-quarters of the mixture to the bowl, stirring