Prep time: | Cook time: | Serves 6-8
- 250ml water
- 75g butter
- 125g flour
- 125g Swiss cheese (Gruyère or Emmental) 100g in small cubes and 25g grated
- 4 eggs
- salt and pepper to taste
- nutmeg (optional)
- Bring water, butter, salt and pepper to boil. When it swells (like boiling milk would do), adding in the flour and nutmeg slowly.
- Remove from the stove and stir. The dough should be quite thick, otherwise add more flour.
- Back to the stove. Reduce the moisture in the dough by stirring continuously (and fast) on medium low heat for about 3 minutes. The dough must form a ball and not stick to the saucepan.
- Remove from the stove again and let cool for about 6-8 minutes.
- Add the eggs one by one until all mixed in well into the dough.
- Save a bit of yolk from the last egg for coating the dough. Once all the eggs have been added, mix in the cheese cubes.
- Divide the dough in portions of 2-3 tablespoons on a greased baking tray and coat with the remaining egg yolk.
- Sprinkle with grated cheese and bake for 30-45 mins. The dough will triple in volume. The crust must be golden and somewhat dry otherwise the Gougère will rapidly deflate once out of the oven. Remember not to open the oven while baking!