French Cheese Puffs (Gougeres)
50 minYield: 24
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 | ||||||||||
| 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 butter, unsalted, cut into 1.5 cm cubes | ||||||||||
| 3/4 tsp salt | ||||||||||
| 150 g flour, plain / all purpose | ||||||||||
| Pinch nutmeg (powder or freshly grated) | ||||||||||
| Pinch black pepper | ||||||||||
| 4 eggs (~60–65 g each) | ||||||||||
| 200 g Gruyère cheese, freshly shredded | ||||||||||
| 1 egg yolk, for brushing | ||||||||||
| 50 g Gruyère cheese, extra, freshly shredded | ||||||||||
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