Gougères

Method

1. 01

   Boil water and butter

   Heat the oven to 200°C. Bring water, butter and salt to a full boil in a saucepan.

   

2. 02

   Cook the panade

   Remove from heat, add all the flour at once and stir firmly. Return to medium heat for 2 minutes, stirring until the dough forms a ball and leaves a thin film on the pan.

   

3. 03

   Beat in the eggs

   Cool the panade for 5 minutes. Beat in the four eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and falls in a thick V from the spoon.

   

4. 04

   Add the cheese

   Fold in pepper, nutmeg and most of the Gruyère, reserving a small handful for the tops.

   

5. 05

   Pipe the puffs

   Pipe or spoon 24 small mounds onto a lined tray, leaving space between them. Sprinkle the reserved Gruyère over the tops.

   

6. 06

   Bake until hollow and golden

   Bake for 10 minutes at 200°C, reduce to 180°C without opening the door and bake 12–15 minutes more until deep golden. Pierce one side of each puff and return to the switched-off oven for 5 minutes to dry.