Gougeres with Persian blue salt

With the air a little lighter and brighter, the world moves from the heavy red wines – to those a little whiter. I think it’s perfectly acceptable to judge a season by the wine it provides – and with spring, a lightly wooded Chardonny or Chenin Blanc would be the perfect bottle to share with friends. A lazy Saturday afternoon, or a quick afternoon catch-up almost always involves a bottle of something delicious.

To turn mere ‘drinks’ into an occasion, try these gougères – cheesy balls of choux pastry make the perfect accompaniment to white wine. I used gruyere – and, while I love the cheese, it did make our entire flat smell like feet – keep this in mind when choosing your dairy!

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With the addition of elegant Eat.Art Persian Blue Salt and a dash of nutmeg, the gougères can be made ahead of time and served at room temperature – an entertainers’ dream.

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Ingredients:

250ml water
6 tablespoons butter
¾ teaspoon Eat.Art Persian Blue salt
pinch of nutmeg
1¼ cups cake flour
4 large eggs
1½ cups grated cheese (strong cheddar will work well – I used Gruyère)

Method:
Preheat your oven to 180 degrees C. Place the water and butter in a pot and heat until the butter has melted. Add the salt, nutmeg and cake flour, all at once. Remove from the heat and beat with a wooden spoon until the mixture comes together and pulls away from the side of the pot.  Quickly beat in one egg at a time, working quickly until all combined. Stir in the cheese.

Divide the batter among 12 greased muffin cups. Bake for 20 minutes, or until well-risen, lightly golden and cooked through.

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