Gougères

⇐ Bread

Ingredients

185g water

½ tsp salt

75g butter

100g flour

3-4 eggs

60g gruyère cheese

pinch ground pepper

pinch ground nutmeg

Method

1. Heat oven to 220℃ & butter or line a baking sheet
2. Make the choux pastry Heat water, salt and butter in a small saucepan until the butter melts and water just comes to a boil. Remove from heat and beat in flour. Beat vigourously till smooth and coming away from sides of pan. Beat for a minutes over low heat to dry out dough slightly. Beat one egg a set to one side. Beat the resining eggs, one at a time, into the dough. Add enough of the beaten egg till the dough is glossy and just falls from the spoon. Too mech egg means the chop cannot be shaped.
3. Add cheese Add the cheese and season the dough with pepper and nutmeg
4. Shape & bake Using a spoon or piping bag, pipe approx 12 1"/2.5cm mounds onto baking sheet, leaving plenty of room to expand. Bake for 25-30 minutes till golden brown and crisp

French Regional Cooking Anne Willan

gougeres

Cheese puffs