Gougères

Ingredients

• 1120ml (½ cup) water
• 2120ml (½ cup) whole milk
• 3100g (7 tbsp) unsalted butter, diced
• 41 tsp fine sea salt
• 5½ tsp freshly ground black pepper
• 6Pinch of freshly grated nutmeg
• 7150g (1¼ cups) plain flour, sifted
• 84 large eggs
• 9120g (4 oz) Gruyère or Comté cheese, finely grated (plus extra for topping)
• 101 egg yolk mixed with 1 tbsp milk (for egg wash)

Instructions

1. 1Preheat oven to 200°C (400°F / fan 180°C). Line two baking trays with parchment.
2. 2Combine water, milk, butter, salt, pepper, and nutmeg in a medium saucepan over medium heat. Bring to a rolling boil.
3. 3Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides.
4. 4Return to low heat and cook the dough, stirring, for 1–2 minutes to dry it out slightly. Transfer to a mixing bowl.
5. 5Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. It should fall from the spoon in a thick ribbon. Stir in the grated cheese.
6. 6Transfer to a piping bag with a plain 1cm nozzle. Pipe small mounds (about 3cm diameter) onto the prepared trays, spacing well apart.
7. 7Brush with egg wash and sprinkle with extra cheese. Bake for 20–25 minutes until puffed, golden, and crisp.
8. 8Serve warm. They will deflate slightly on cooling but taste best fresh from the oven.