Gourgeres – Chateau Dinner Special

Heat the oven to 375°F/190°C. Put the butter in a heavy saucepan with 1 cup/250 ml water and the salt and pepper. Bring to a boil and pull from the heat.

Add the flour all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball. Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.

Stir in the cheese. Using a pastry bag, pipe l-inch/2.5-cm rounds onto a buttered baking sheet, or simply drop the mixture by spoonfuls. Brush with milk, so they will emerge golden. Bake until puffed up and nicely browned, about 25 minutes.

To make the filling mash the butter and stir through the shallot, garlic, and parsley. Slice open the gougères at the midriff and fill with a pinch of the butter and one escargot. Close, and arrange on a baking sheet. Bake just to heat through, about three minutes.