French · Starter
Gougeres
Burgundy's cheese puffs — crackly outside, molten-savory inside; pipe and freeze trays of them for instant apéros all season
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 8
Ingredients
- Water — 125 ml
- Whole milk — 125 ml
- Unsalted butter — 100 g
- Fine salt — 4 g
- Plain flour — 150 g
- Eggs — 4 (about 220 g)
- Comté, finely grated — 150 g
- Black pepper, coarse — 2 g
- Nutmeg — 0.5 g
- Extra Comté for tops — 30 g
Method
- Heat oven to 190 °C fan. Bring water, milk, butter and salt to a full boil.
- Off heat, add flour all at once; beat hard. Return to medium heat and dry the panade 2 min until it films the pan.
- Transfer to a bowl; cool 3 min. Beat in eggs one at a time until the paste falls from the spatula in a slow V.
- Beat in Comté, pepper and nutmeg.
- Pipe 3.5 cm domes onto lined trays; top each with a pinch of extra Comté.
- Bake 25–30 min without opening the door, until deep golden and hollow-sounding.
- Serve warm; re-crisp day-old ones at 160 °C for 4 min.