INGREDIENTS

INSTRUCTIONS

FILLING
Cut the butter into pieces, place in a pan with the water and bring to the
boil, swirl the pan occasionally to make sure that the butter melts before
the water boils. Remove from the heat and quickly add the sifted flour in
one go, beating until the mixture forms a smooth paste which leaves the
sides of the pan.
Allow to cool slightly, then gradually add the beaten eggs, beating well by
hand or with a hand mixer after each addition. Grate the cheese and beat in
100g of it with the mustard, cayenne pepper and seasoning.
Spoon the choux pastry into a piping bag fitted with a large plain nozzle
or use two tablespoons to shape the dough. Line a large baking sheet with
oiled greaseproof paper and pipe or spoon balls of the mixture side by side
on to the paper to form a ring shape 25cm in diameter. Sprinkle with the
remaining grated cheese.
Bake 180C/35F/gas 4 for 20-25 minutes until well-risen and golden brown.
Meanwhile, prepare the filling. Heat the olive oil in a shallow pan over a
medium heat, add the washed and thickly sliced leeks and cook gently,
turning in the oil for 5 minutes.
Add the washed and sliced mushrooms and continue to cook for a further 2-3
minutes, then add the wine and creme fraiche, increase the heat and allow
to boil until the sauce has reduced by half. Reduce to a gentle heat, add
the chopped herbs and seasoning, then stir gently to mix.
Slide the gougere onto a large, warm serving plate, fill with the leek and
mushroom sauce and serve immediately.
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