Gougères

• Nutmegpinch of nutmeg
• Water125ml water
• Butter50g unsalted butter
• Egg2 large eggs
• Flour75g all-purpose flour
• Black pepper1/4 tsp black pepper
• Cheese75g Gruyère or Comté cheese
• Salt1/2 tsp salt

How to Make It

• 1

  Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. In a medium saucepan, combine 125ml water, 50g unsalted butter, and 1/2 teaspoon salt. Bring this mixture to a rolling boil over medium heat, ensuring the butter is fully melted.

• 2

  Remove the saucepan from the heat and immediately add 75g all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away cleanly from the sides of the pan. Return the pan to medium heat for 1-2 minutes, stirring constantly, to dry out the dough slightly – this is crucial for light gougères.

• 3

  Transfer the dough to a large mixing bowl or a stand mixer fitted with a paddle attachment. Add 2 large eggs, one at a time, beating well after each addition until fully incorporated. The dough may look separated or lumpy at first, but keep mixing until it's smooth, glossy, and falls slowly from the spoon, forming a 'V' shape.

• 4

  Once the dough is smooth, stir in 75g grated Gruyère or Comté cheese, 1/4 teaspoon black pepper, and a pinch of nutmeg. Mix just until combined; overmixing here can make the gougères tough.

• 5

  Using a piping bag fitted with a round tip (or simply two spoons), drop or pipe approximately 2.5 cm (1 inch) mounds of dough onto the prepared baking sheet, leaving about 5 cm (2 inches) of space between each one to allow for expansion.

• 6

  Bake in the preheated oven for 10-15 minutes at 200°C (400°F) until the gougères are beautifully puffed up and lightly golden. Crucially, resist the urge to open the oven door during this stage, or they might collapse!

• 7

  Reduce the oven temperature to 180°C (350°F) and continue baking for another 15-20 minutes, or until they are deeply golden brown and feel firm when gently touched. This second bake ensures they are cooked through and will not deflate after cooling.

• 8

  Once baked, carefully remove the gougères from the oven. Prick each one with the tip of a small knife to allow steam to escape, which helps keep them crisp. Let them cool on a wire rack for a few minutes before serving warm for the best texture and flavor.