Gougères

Method

1. 1

   Heat the oven

   Heat a conventional oven to 200°C or a fan oven to 180°C for 15 minutes, until fully preheated; line one large baking tray, or two smaller trays, with baking paper.

2. 2

   Boil the butter and water

   Over medium heat, bring the water, butter and salt to a full boil for about 2 to 3 minutes, until the butter has melted and the surface bubbles evenly.

3. 3

   Cook the flour

   Remove the pan from the heat, add all the flour and stir vigorously; return to medium heat for 1 to 2 minutes, until the dough forms a smooth ball and leaves a light film on the pan.

4. 4

   Cool the dough

   Transfer the dough to a bowl and stir for 3 to 5 minutes, until it cools to 50°C or below and feels warm, not hot, to the touch.

5. 5

   Beat in the eggs

   Add the beaten egg a little at a time, mixing fully after each addition for about 1 minute; stop when the glossy dough falls slowly from a spoon in a thick V, even if egg remains.

6. 6

   Add the cheese

   Stir in the Gruyère, pepper and nutmeg for about 30 seconds, until evenly combined.

7. 7

   Shape the puffs

   Spoon the dough into 18 equal mounds on the prepared tray or trays, leaving at least 4 cm between them; smooth any pointed tops with a damp finger.

8. 8

   Bake until set

   Bake at 200°C conventional or 180°C fan for 20 minutes without opening the door, until well risen and starting to colour; lower to 180°C conventional or 160°C fan for 10 to 15 minutes, until deep golden and crisp.

9. 9

   Dry and serve

   Turn off the oven and leave the door ajar for 5 minutes, until the shells feel crisp and dry; serve warm, allowing 3 puffs per serving.

Tips

• Weigh the beaten eggs without their shells and add them gradually; the finished dough should fall slowly from a spoon, not run.
• Use one large tray with room for all 18 puffs, or divide them between two trays.
• Avoid opening the oven during the first 20 minutes, while the puffs rise and set.
• These are best eaten soon after baking, while the shells are crisp.

Swaps

• Replace Gruyère with another firm, finely grated cheese.
• Replace the black pepper with a small pinch of cayenne.

Storing

Cool completely and store in an airtight container for up to 2 days. Re-crisp in a 180°C conventional or 160°C fan oven for 5 to 8 minutes, until warm and crisp; reheating helps, but will not fully restore freshly baked texture.