Gougères (French Cheese Puffs)

Method

1. 1
   • water1¼ dl
   • milk1¼ dl
   • butter100 g
   • salt½ tsp

   Boil the milk and butter — Heat the oven to 200°C and line two baking sheets with baking paper. Bring the water, milk, butter and salt to a full rolling boil in a saucepan, making sure the butter has melted before the liquid boils.

2. 2
   • wheat flour150 g

   Dry out the panade — Take the pan off the heat, tip in all the flour at once and beat hard with a wooden spoon until it comes together in a smooth ball. Put it back over medium heat and keep stirring for 1-2 minutes to dry the paste, until a thin film forms on the base of the pan.

3. 3
   • egg4

   Beat in the eggs — Scrape the paste into a bowl and let it cool for 5 minutes, or the eggs will scramble. Beat in the eggs one at a time, working each in completely before the next, until the paste is glossy and falls from the spoon in a thick V.

   ⏱5 min
4. 4
   • Gouda120 g
   • Dijon mustard1 tsp
   • ground nutmeg¼ tsp
   • black pepper¼ tsp

   Season, add cheese and pipe — Beat in the Dijon mustard, nutmeg, black pepper and three quarters of the Gouda. Pipe or spoon walnut-sized mounds onto the trays, 4 cm apart, and smooth down each peak with a wet fingertip so it does not scorch.

5. 5
   • Gouda120 g
   • Parmesan30 g

   Bake until well risen — Scatter the Parmesan and the last of the Gouda over the tops and bake for 25-28 minutes, until deep golden, well risen and light in the hand. Do not open the oven for the first 20 minutes or they will collapse.

   ⏱28 min
6. 6

   Pierce and dry inside — Turn the oven off, pierce the side of each gougère with the tip of a knife to let the steam out and leave them in the cooling oven for 5 minutes to dry inside. Serve warm, while the cheese is still fragrant.

   ⏱5 min