CHEESE PUFFS JOSEPHINE COETZEE
CHEESE PUFFS, THE CLASSIC CANAPÉ
Savoury Baked Cheese Puffs originally hail from cheese-loving France but quickly became a favourite canapé all over the world, including right here in the Deep South. Known as Gougères in the Burgundy region of France, where the cheese puff had its genesis, this melt-in-the- mouth savoury was first created in the 18th century from where it spread to other European countries such as Switzerland and Belgium. In these regions, Gougères became a staple at social gatherings and celebrations, often served alongside wine or champagne. The French and European cultures were more likely to make this dish, often serving it as an appetiser or snack alongside wine or champagne.
SERVINGS 24
TIME 5-8MIN
METHOD STOVE
Savour this quick and easy take on the classic cheese puff.
method
INGREDIENTS
STEP 1 Preheat the oven to 220 °C and grease the muffin tins. STEP 2 Sift flour, baking powder and salt together. STEP 3 Add grated cheese and mix. STEP 4 Beat egg, milk and mustard together and add to dry ingredients. STEP 5 Scoop spoonfuls into the muffin tin and bake until golden brown.
Flour
250ml
Baking powder
10ml
White chedder cheese (grated)
250ml
Milk
200ml
Salt
2.5ml
Mustard
5ml
Egg
1
27
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