Ingredients

For the Gougéres:

• 150g Plain Flour 
• 3 Whole Eggs 
• 8g Sea Salt 
• 10g Caster Sugar 
• 250g Water 
• 125g Unsalted Butter, Room Temperature 

For the Tunworth Cheese Filling:

• 3 X Large Waxy Potatoes 
• 70g Tunworth Cheese 
• 130g Whipping Cream 
• 10g Unsalted Butter 
• 1 Tsp English Mustard 
• 1 Tsp Worcestershire Sauce 
• Pinch Of Sea Salt

Tools

• Titanium Chef Patissier XL

Method

1. Preheat oven to 200°C

For the Gougéres:

1. In a saucepan add the water, butter, sugar, salt and bring to the boil.
2. Turning the heat down, whisk in the flour and cook on low heat stirring continuously until the mix is  dry to touch.
3. Now transfer the mix to the bowl with the paddle attached and mix on  speed 1 until cool.
4. When the mix is cool you can add the eggs one at a time until fully  incorporated into the mix.
5. Line a baking tray with baking paper and spoon the mix  into a piping bag ready to pipe. Evenly pipe out dots of the mix on the baking paper the size of a 10 pence.
6. Place the baking tray on the top shelf of the oven and bake for 12 – 14 minutes until the gougéres have risen and are golden brown. 

For Serving:

1. First put the potatoes on a baking tray sitting on salt and bake for 1 hour in the 200℃ oven.
2. Once the potatoes are fully cooked, cut in half and scoop out the inside  weighing 175g of potato into a bowl.
3. Heat the cream, butter and cheese in a saucepan to melt the cheese.
4. Add the potato and cheese mix to the jug attachment, close the lid and blend on full power for 1 minute until smooth.
5. Season the cheese  sauce with salt and mix in the mustard and Worcester sauce. Pour the mix into a piping bag and pipe inside the gougéres.