CHOUX CHEESE BREAD

This is a cooking class lesson in one......for this recipe you need pastry flour. What is pastry flour, you ask?. It is a flour that is light in gluten, you can use gluten free plain flour or if you only have plain flour in your pantry, measure out 125gm of plain flour into a mixing bowl, remove 1 tbs and add 1 tbs of cornstarch/ cornflour, sift together to make sure the mixture is well combined. This combination of flour is also known as cake flour. Ingredients......1 and 1/2 cups of water, 1 tsp of salt, 130 gm of butter/ marg, 250 gm of pastry flour, 5 eggs lightly beaten, 250gm of Gruyere cheese, cubed, 30 gm of grated chedder cheese. Preheat your oven to 180 deg C. Cover a large oven tray with baking paper. Place 1 and 1/2 cups of water, salt and butter/ marg in a small saucepan and bring to the boil. When boiling add all the flour and combine with a wooden spoon. Cook, stirring until the mixture leaves the side of the saucepan and remove from the heat. When cooladd the beaten eggs a little at a time, stirring quickly with a wooden spoon. Add the Gruyere cheese cubesto the pastry and mix well. Turn the mixture out onto the lined baking tray. Sprinkle with the grated cheese. Cook for 60 minutes or until golden on the surface.