Ingredients: • 100 ml water (1/2 cup) • 100 ml milk (1/2 cup) • 113 g butter (1 stick) •…
Ingredients: • 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
Directions: • 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.