Gougères are the beloved cheese puffs of Burgundy, made from a simple choux pastry studded with Gruyère or Comté. Light, airy and deeply savoury, they are the perfect bite to serve with a glass of wine before dinner.
Ingredients
- 125 ml water
- 125 ml milk
- 100 g butter
- 150 g flour
- 4 eggs
- 150 g Gruyère or Comté, grated
- Salt and pepper, to taste
Instructions
- Bring the water, milk, butter and a pinch of salt to a boil in a saucepan.
- Remove from the heat and add the flour all at once, stirring vigorously until the dough forms a smooth ball.
- Return to low heat for a minute to dry out the dough slightly, then transfer to a bowl and let cool for a few minutes.
- Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Fold in most of the grated cheese, reserving a little for topping.
- Pipe or spoon small mounds onto a lined baking tray, sprinkle with the remaining cheese, and bake at 200°C (400°F) for 20-25 minutes until puffed and golden.
Gougères are best enjoyed warm, straight from the oven.
