200ml /7fl oz cold water
85g /3oz unsalted butter, plus extra for greasing
115g 4oz plain flour
3 medium eggs, beaten
150ml whole milk
250ml double cream
50ml white wine
50ml hot vegetable stock
1 bay leaf
4tbsp plain flour
50g salted butter
150g grated Gruyère
5 pieces of Parma ham
Your Christmas party guests will adore this perfect combination of choux pastry, cheese and parma ham. Thank you, Nicci Gurr for this classy canape recipe.
Wine+ These beautiful rich flavours
remind us of Alpine mountain food. Gruyère is of course from Switzerland, so we’ve headed to Savoie, in the French foothills of the Alps, for a white wine to match the wonderful weighty flavours of Gruyère and Parma ham but have enough acidity to cut through the fat of the dish. The Wine Society do a wonderful Savoie-Chignin 2017
These beautiful rich flavours
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