Pompette: 2 Cosy Recipes From The Restaurant’s Debut Cookbook

Since opening in Oxford’s Summertown in 2018, Pompette restaurant has become a cherished part of the neighbourhood. Run by husband-and-wife team Pascal and Laura Wiedemann, the eatery is inspired by the relaxed bistros of France – named after the French word for ‘tipsy’ – and draws on culinary influence from across Europe. Now, the duo have shared some of the secrets from their signature dishes with the release of their debut cookbook. Pompette is a collection of comforting, seasonal recipes, from fish soup to duck confit to crème brûlée. Below, we share two of our favourites: amaretti biscuits and gougères, both perfect for winter hosting.

2 Recipes From Pompette

Amaretti Biscuits

‘These are Italy’s famous sweet little gems, crisp on the outside, chewy or crunchy in the middle. These will last for a while but always taste best on the first day. You really need to coat on the icing sugar to emphasise the crack, making them look visually spectacular. Perfect with that final end-of-meal coffee.’

Makes 20

Ingredients:

• 65g egg whites
• 300g ground almonds
• 260g caster sugar
• 75g Amaretto
• Icing sugar

Method:

1. Whisk the egg whites to a soft peak stage.
2. In a separate bowl, mix together the almonds and sugar, then fold into the soft egg whites. Finally, fold in the Amaretto. Portion into 35g balls. Roll in icing sugar until completely and generously coated.
3. Place them spaced apart on a lined baking tray. Bake at 160ÅãC for 18–20 minutes, then serve.
4. They are delicious warm or at room temperature.

Gougères

‘Lovely little Burgundian cheesy puffs, made in a classic way. Lots of chefs will make a choux pastry bun then pipe sauce into it – but for me, that’s cheating. The pastry is baked just so, so it’s enticingly soft and ever so slightly gooey in the centre.’

Makes 24

Ingredients:

• 60ml whole milk
• 60ml water
• 60g salted butter
• 60g plain flour
• 2 whole eggs
• 60g Comté, grated
• 1/8 nutmeg, freshly grated
• 5g salt

To serve:

Extra Comté grated

Method:

1. Place the milk, water, and butter in a medium-sized saucepan. Set over a moderate heat and allow the butter to melt completely. Bring the mixture to a boil.
2. As soon as it reaches a boiling point and the butter is fully melted, remove the pan from the heat and immediately add the flour all at once. Combine using a spatula until fully incorporated.
3. Return the pan to a moderate to high heat and cook the mixture for approximately 1 minute, stirring vigorously. The mixture should start to come away from the sides of the pan and look  slightly glossy. Remove from the heat.
4. Allow the mixture to cool for about a minute. Then add the eggs, one at a time, beating vigorously between each addition.
5. Ensure the first egg is fully incorporated before adding the second.
6. Add the grated Comté and mix thoroughly at high speed. Grate in the nutmeg and stir in the salt.
7. Transfer the mixture to a piping bag fitted with a plain nozzle. Pipe onto a lined baking tray, holding the bag vertically (not at an angle). Pipe in a controlled motion, allowing the mixture to form small rounds approximately 2–3cm in diameter, avoiding pulling the tip upwards too quickly.
8. Smooth any peaks by gently dabbing with a damp finger.
9. Bake in a preheated oven at 180C for 16–18 minutes, avoiding opening the oven door during baking.
10. Once baked, remove and place on a wire rack. Serve warm, with a little extra Comté grated on top just before serving.

Pompette by Pascal and Laura Wiedemann is out now