Gougères

Method

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1. Heat the oven to 200°C / 400°F and line two trays.

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2. Bring the water, milk, butter and salt to a rolling boil. Tip in the flour all at once and beat hard with a wooden spoon until it forms a ball.

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3. Keep beating over medium heat for 2 minutes, until a thin film forms on the base of the pan. This dries the paste out.

   Mark done Start 2 min timer

4. Cool for 5 minutes, then beat in the eggs one at a time. The paste should fall reluctantly from the spoon.

   Mark done Start 5 min timer

5. Beat in the 150 g cheese, the pepper and nutmeg.

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6. Pipe or spoon walnut-sized mounds onto the trays, well spaced, and top each with a pinch of the remaining cheese.

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7. Bake 30 minutes without opening the oven, until deep gold, dry and hollow-sounding. Eat warm.

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Chef’s Tips

• Dry the paste on the hob for two full minutes.
• Do not open the oven. They collapse.
• Deep gold, not pale — undercooked gougères sink.

Pairing Suggestions

• A glass of Chablis
• Aperitif
• Charcuterie

Storage & Reheating

Best on the day. Two days in a tin; refresh 5 minutes at 180°C. They freeze baked for a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.