This morning I've made lemon buns, which will be topped later with lemon icing, and cheese gougères (little savoury choux pastry puffs, flavoured with strong cheese and mustard). I managed to use up four eggs altogether, but the hens have laid three this morning, so my glut has only decreased by one.
The gougères come out of the oven beautifully puffed up and smelling incredible, but they deflate very quickly, like soufflés. If you want to photograph them in their full glory, you have to be quick!
Cheese gougères, straight from the oven. Recipe from Harry Eastwood's Skinny French Kitchen
The buns and the gougères are both destined for packed lunches and after-school snacks for C and O this week. Little, easy things to eat, and sometimes share with friends. The last time O had an iced bun in her lunchbox she managed to trade the empty bun case (for scraping off with a fingernail) for one whole finger of a twix, which I think was a very unequal trade indeed.