Gougères | Everyday Gourmet S5 E12

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

Emmental is often less expensive while still providing a similar flavor.

Bring 250 ml of water, 75 g of butter, and a pinch of salt to a boil in a saucepan.

Remove the saucepan from heat and sift in 150 g of self-raising flour quickly to avoid lumps.

Return the saucepan to heat and stir the mixture for about 1 minute until a light crust forms on the bottom.

Remove from heat and let the mixture sit for about 30 seconds to cool slightly before adding eggs.

Add 4 free-range eggs one at a time, stirring well to incorporate each egg before adding the next.

Once the mixture falls off the spoon easily, add a big handful of gruyere cheese and mix well.

Transfer the mixture to a piping bag.

Preheat the oven to 180° C fan force and prepare two non-stick trays (or line with baking paper if not non-stick).

Pipe the mixture onto the trays in small rounds, about the size of a 20 cent piece.

Sprinkle a little nutmeg on top of the piped pastries before baking.

Bake in the preheated oven until golden and puffed up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens