• 100 ml water (1/2 cup)
• 100 ml milk (1/2 cup)
• 113 g butter (1 stick)
• ¾ cup plus 1 teaspoon flour
• 4 large eggs
• Large pinch of coarse salt
• 100 g (1 cup) shredded Gruyere cheese (Parmesan or Swiss cheese will work too)
• Freshly ground pepper
• Freshly grated nutmeg

• Preheat the oven to 400°.
• Line 2 baking sheets with parchment paper.
• In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.
• Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
• Scrape the dough into a bowl; let cool for 1 minute.
• Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
• Add the cheese and a pinch each of pepper and nutmeg.
• Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart.
• Bake for 22 minutes, or until puffed and golden brown.
•Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

Note: Gougères freeze well. After baking, allow them to cool completely. Spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.

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