Spelt & Cheddar Gougeres

Method

1. Boil liquid base: Preheat the oven to 160°C fan. Add the milk, water, butter and salt to a medium saucepan and bring to the boil.
2. Cook out the flour: Once the butter has completely melted, add in the spelt flour, stirring quickly with a spatula to ensure there are no lumps. Continue to stir for 3 minutes over the heat to cook out the flour.
3. Incorporate cheese & eggs: Transfer the mixture to a heatproof bowl and beat in the cheddar, parmesan and caraway seeds with a spatula, moving quickly to integrate and melt the cheese. Once melted, add in the eggs one by one, beating vigorously until fully incorporated before adding the next (a stand mixer can also be used).
4. Pipe & bake: Line two baking trays with greaseproof paper and use a piping bag or spoons to form 20 gougères. Bake for 12 minutes, then turn the trays and cook for a further 4–6 minutes until golden brown. Do not open the oven door during the initial 12 minutes to prevent them from collapsing.
5. Finish: Leave to cool slightly, then shave fresh parmesan over the top before serving.