Gougères

Name: Gougères
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1/2 cup water; 1/2 cup milk; 1/2 cup unsalted butter; 1 cup all-purpose flour; 4 large eggs; 1.5 cups Gruyère cheese (grated); 1 tsp Dijon mustard; pinch of nutmeg

Warm, airy choux puffs flavored generously with Gruyère — crisp on the outside, hollow and cheesy within, perfect with a glass of Burgundy.

50 minutes

Serves 4

Appetizer

Contains common allergens

Egg Dairy mustard Wheat

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.

2
In a saucepan, bring the water, milk, butter, and a pinch of salt to a boil. Remove from heat, add the flour all at once, and stir vigorously.
3
Return to low heat and cook, stirring constantly, until the dough pulls away from the sides and leaves a thin film on the bottom of the pan (about 2 minutes). Let cool slightly.
4
Beat in the eggs one by one until the dough is smooth and glossy. Fold in the grated Gruyère, Dijon mustard, nutmeg, and black pepper.
5
Transfer the dough to a piping bag. Pipe 1-inch mounds onto the baking sheets, spaced 2 inches apart. Smooth any pointy tips with a wet finger.
6
Bake for 20-25 minutes until puffed, crisp, and deep golden brown. Serve warm as an aperitif.

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