French Cheese Puffs (Gougeres)

Yield: 24

50 min

Airy choux pastry puffs enriched with Gruyère cheese, baked until golden and crispy.

prepPreheat oven to 220°C / 425°F (200°C fan)
prepLightly grease 2 trays and line with parchment paper
1 cup / 250 ml water	Boil water, butter & salt	Remove from heat, add flour, nutmeg & pepper	Return to low heat, mix 1 min	Remove from heat, rest 2 min	Beat in eggs one at a time	Stir in Gruyère cheese	Drop 1 tbsp mounds onto trays	Brush with yolk, top with extra cheese	Bake 220°C / 425°F, 25 min	Cool 15 min, serve warm
80 g / 5.5 tbsp butter, unsalted, cut into 1.5 cm cubes
3/4 tsp salt
1 cup / 150 g flour, plain / all purpose
Pinch nutmeg (powder or freshly grated)
Pinch black pepper
4 eggs (~60–65 g / 2 oz each)
200 g / 2 cups Gruyère cheese, freshly shredded
1 egg yolk, for brushing
50 g / 1/2 cup Gruyère cheese, extra, freshly shredded

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