Recipe Miso Gougère

Instructions

1. Pour thewater and milk into a saucepan, add the chopped butter, the spoonful of miso and a pinch of salt. Heat gently over medium heat. Stir well with a wooden spoon or whisk to dissolve the miso in the liquid.

2. Bring to the boil. When the first large bubbles appear, remove from heat immediately.

3. Add the sifted flour all at once to the pan. Stir vigorously with a wooden spoon until the dough forms an even ball and pulls away from the sides of the pan (about 1-2 minutes over low heat).

4. Leave the dough to cool slightly for 2-3 minutes (otherwise the eggs may cook too quickly).

5. Add the eggs one at a time, mixing vigorously between each addition (you can also use a food processor with the sheet). The dough should become soft, smooth and glossy, with a slightly sticky texture.

6. Add the grated cheese, a little black pepper if you like, and mix with a spatula until well incorporated.

7. Preheat your oven to 180°C (fan-assisted if possible) and line a baking sheet with parchment paper.

8. Using two spoons or a piping bag (10 to 12 mm smooth tip), pipe small mounds of pastry, spacing them slightly apart (they swell as they bake).

9. Option: sprinkle with toasted sesame seedsnori powder, or grated cheddar cheese on top for an original touch.

10. Bake at 180°C for around 25 minutes, until the gougères are golden and puffed up.

11. Do not open the oven during cooking, to prevent them from falling out.

    Let cool on a wire rack before serving.

12. Serve warm as an aperitif or with a light broth, green tea or dry sake.