Gougères
Light, cheesy choux puffs. A Burgundy appetizer to serve with wine.
Serves 8
Prep 25 min
Cook 30 min
Ingredients
- 1 cup water
- 6 tablespoons butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 1 1/2 cups grated Gruyère, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
Steps
Step 1. Heat the oven to 425°F. Bring the water, butter, and salt to a boil. Add the flour all at once and stir for 2 minutes until the dough pulls away from the pan.
Step 2. Cool for 3 minutes. Beat in the eggs one at a time until glossy.
Step 3. Stir in 1 cup of cheese, the pepper, and nutmeg.
Step 4. Pipe or spoon 1-inch mounds onto lined sheets and top with the remaining cheese.
Step 5. Bake for 10 minutes, lower the heat to 375°F, and bake 15 to 20 minutes more until puffed and golden. Serve warm.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.