Gougères

Ingredients

• 125 mlwater
• 125 mlmilk
• 100 gbutter
• 150 gflour
• 4eggs
• 120 gGruyère or Comté — grated
• 1 pinchnutmeg
• to tastefine salt and black pepper

Method

1. Begin by grating 120 g of Gruyère or Comté cheese and set it aside. This will ensure it is ready to incorporate into the dough later. Crack 4 eggs into a bowl, making it easier to add them one by one when needed.
2. In a medium saucepan, combine 125 ml of water, 125 ml of milk, 100 g of butter, and a pinch of fine salt. Place the saucepan over medium heat, stirring occasionally until the butter melts completely and the mixture comes to a gentle boil. This step ensures the liquid is hot enough to properly incorporate the flour.
3. Remove the saucepan from the heat and quickly add 150 g of flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan. This indicates that the flour is fully absorbed and cooked.
4. Return the saucepan to low heat and continue stirring the dough for 1-2 minutes to dry it out slightly. The dough should form a smooth ball and leave a thin film on the bottom of the pan, indicating it is ready for the eggs.
5. Transfer the dough to a mixing bowl and let it cool for a few minutes. Begin adding the eggs one at a time, beating well after each addition. The dough should become smooth and glossy, with a consistency that allows it to hold its shape when piped.
6. Stir in the grated Gruyère or Comté cheese, a pinch of nutmeg, and freshly ground black pepper to taste. Mix until the cheese is evenly distributed throughout the dough.
7. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Using a piping bag or two spoons, form small mounds of dough on the prepared baking sheet, leaving space between each to allow for expansion.
8. Bake the Gougères in the preheated oven until they are puffed and golden brown, about 20-25 minutes. The Gougères should feel light and hollow when tapped on the bottom, indicating they are fully cooked.
9. Serve the Gougères warm, allowing their aroma to invite everyone to the table. Enjoy them as they are, or pair them with a glass of wine for a true Burgundian experience.