Gougeres by Saveur Magazine
Ingredients
Instructions
- 1
Preheat oven to 425°F.
- 2
In a medium-sized saucepan, bring the water, butter, salt, pepper and nutmeg to a boil. When butter has melted, remove from heat.
- 3
Add the flour to the liquid and beat with a wooden spoon until mixture leaves sides of pan clean.
- 4
Add the cheese and beat until incorporated.
- 5
Beat in 4 of the eggs, one by one, until thoroughly absorbed. Beat until mixture is smooth, shiny and firm.
- 6
Drop by small spoonfuls onto a greased cookie sheet.
- 7
Beat remaining egg with 1/2 Tbsp water, then brush tops of uncooked puffs with egg wash.
- 8
Bake in upper third of the oven for about 20 minutes or until golden and doubled in size.
- 9
Remove from oven and serve.
💡 Cook's Notes
Maroilles is the most authentic cheese to use in this classic French treat. Gruyere is another great option. Swiss is usually the most readily available in the U.S. Makes about 3 dozen. Cut everything in half to make a smaller batch. See scanned images files for photos and article from Saveur Magazine.
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