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“A cult classic of a dish. Always baked fresh to order. They manage to hit the spot 82% of the time, every-time. They will be perfect for any dinner party. Almost begging for a bottle of champagne to be opened alongside them.”
– Luke Richardson, Executive Chef at Climat
Climat is the wine-led rooftop restaurant in Manchester. After a string of rave reviews the Summer Terrace is now open with expansive views over the city. Bees have recently been introduced to the rooftop hives and will eventually provide honey for the restaurant dishes.
Luke’s home-cooked Gougères
- 300 ml water
- 7 g salt
- 110 g salted butter
- 180 g plain flour sieved
- 100 g hard mature cheese of your choosing
- 5 medium eggs cracked
- 30 g chives sliced thinly
- Add the water, salt and butter into a decent sized pan. Bring to a boil on a high heat, keep on a fast boil until the butter has fully melted. Add the flour and stir well. Cook the flour out for about 5 minutes. Add the grated cheese, and stir well to combine, if you have a kitchen mixer for this next stage, your arms will thank you. If not just look at it as your cardio for the day. Once the cheese has melted, beat in the eggs one by one, fully combining the eggs each time. Once the eggs are fully combined, add the chives.
- To cook. Pre heat your oven to 230℃. Once the oven has reached 230℃, line your desired heavy baking tray with baking parchment. Using two spoons, place walnut sized mounds of mix with 3-4cm space between them, as they will rise once they start baking. Bake for between 18-20 minutes.
- Once baked, grate some more cheese on for good measure. If you can wait a few moments that would be recommended. Your tongue will thank you.
Recipe courtesy of Luke Richardson, Executive Chef at Climat.
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