French cuisine · Dough, Pasta & Rice

Gougères

Airy choux pastry puffs with Gruyère – the classic aperitif bite.

Ingredients · for 6 servings

• 250 ml water
• 100 g butter
• 150 g flour
• 4 eggs
• 150 g grated Gruyère
• 1 pinch of nutmeg
• 1 tsp salt
• Pepper

Instructions

1. Bring the water to a boil with the butter and salt.
2. Stir in the flour all at once and cook down to a smooth ball of dough.
3. Let it cool slightly, then beat in the eggs one at a time.
4. Stir in two thirds of the cheese, the nutmeg and pepper.
5. Spoon small mounds onto a baking tray, sprinkle with the remaining cheese and bake at 200 °C for 25 minutes without opening the oven.