Gougères
Prep time: 40 minServes: 8
Pairs with
The correct thing to hand round with Champagne. Also the correct thing to hand round with anything else, but especially Champagne — the toasted-nut character of a good bubbly meets its match in warm melted Gruyère.
Ingredients
- 125ml water
- 125ml whole milk
- 100g butter, cubed
- 1 tsp salt
- 150g plain flour, sifted
- 4 large eggs
- 150g Gruyère, finely grated (reserve 30g for topping)
- A pinch of nutmeg
- Black pepper
Method
- 11. Heat the oven to 200°C. Line two baking sheets with baking paper.
- 22. Bring water, milk, butter, and salt to a rolling boil in a saucepan.
- 33. Off the heat, tip in the flour all at once. Beat vigorously with a wooden spoon until the dough comes together and pulls away from the sides.
- 44. Return to low heat for 1 minute to dry the dough slightly, stirring constantly.
- 55. Transfer to a bowl. Let it cool for 5 minutes, then beat in eggs one at a time — the dough will look broken after each egg but will come back together. It should be glossy and hold soft peaks.
- 66. Stir in most of the Gruyère, nutmeg, and a good grind of pepper.
- 77. Pipe or spoon walnut-sized mounds onto the trays, well spaced. Sprinkle with the reserved cheese.
- 88. Bake 25 minutes until deeply golden and puffed. Do not open the oven before 20 minutes. Serve warm.