Gougères

1 cup (250 ml) water

3,5 ounces (100 g) unsalted butter, cut into small cubs

Large pinch of salt

1 cup (150 g) all-purpose flour

4 large eggs

1/3 cup (50 g) shredded Gruyère cheese, plus more for sprinkling

Freshly ground pepper

Freshly grated nutmeg 

  

Preheat the oven to 350° F (180° C). Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms. Stir over until it dries out and pulls away from the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 25-30 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze.

Notes

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.