- First make the choux. Sift the flour. Heat water, salt and butter in a medium sized pan, until the mixture boils.
- Take off the heat and add in the flour gradually, stirring with a wooden spoon. When all flour is added, return to the heat and stir very vigorously, until flour is incorporated into the liquids to form a thick, gummy paste that comes off the sides of the pan.
- Put the pan aside to cool. When the dough has cooled to lukewarm, add eggs one by one, mixing with a whisk. Finally, grate Le Gruyère AOP finely into the dough. The dough should be silky smooth and shiny, soft but pliable. Pack into a piping bag. Cool in the refridgerator for an hour or up to 12 hours.
- Heat the oven to 200 degrees. Pipe or spoon mixture onto a baking sheet in dollops of roughly 3 cm. Bake for 20 minutes, then reduce the heat to 175 degrees for another 10 minutes.
All ovens are different, so the more you bake Gougères, the better you get when you learn the best settings and baking times for your oven. - Let the Gougères cool down completely before making the filling. Whip the sour cream to an airy strong crème using a hand held mixer. Fold 50 g of the roe into the cream. Halve and fill the Gougères generously with the cream like a half opened clam, tap half a teaspoon of the remaining roe onto the creamy filling.
Prep ahead: Prepare the dough and pipe it onto trays, then freeze the trays. Once frozen, just remove the uncooked Gougère bases and pack lightly into a box with parchment paper inbetween layers. -When baking the frozen premade profiteroles, simply put them onto a baking tray and bake as before, adding about 5 minutes to the initial baking temperature.
