Crusty gougères

My neighbours love these and now I have perfected the technique I can store them in the freezer before putting them on a tray covered in greaseproof paper (v important), brushing them with egg and sprinkling the whole tray with finely grated parmesan. In the oven for 20 mins at 180.

Perfect!

I use The Guardian's recipe but gave up on piping, preferring Simon Hopkinson's technique of shaping them between two wet coffee spoons.