6 tbsp unsalted butter, cut into pieces
3/4 teaspoon salt
pinch of nutmeg
1 1/4 c all-purpose flour
4 large eggs
6 oz. or 1 1/2 c grated Comté or Gruyère
1/2 tsp freshly ground black pepper
1 large egg yolk
Preheat oven to 400 degrees Celsius.
Bring salt, butter, 1 cup of water and nutmeg to a boil in a medium saucepan. Stir until butter is melted. Remove from heat, add flour and stir.
Cook on medium heat, vigorously stirring with a wooden spoon until mixture pulls away from the edges of the pan and forms a ball, approximately two minutes. Continue cooking and stirring vigorously, until a dry film forms on the sides and bottom of the pan and the dough is no longer sticky, about another two minutes.
Remove the pan from heat and let the dough slightly cool for about two minutes.
Mix in the whole eggs one at a time, mixing fully before adding another.
Mix in cheese and pepper.
Scrape dough into a piping bag fitted with a ½ inch round tip (or use a plastic bag with a ½ inch opening cut diagonally from one corner).
Pipe 1 inch rounds about 2 inches apart onto two baking sheets.
Whisk egg yolk and one teaspoon of water in a small bowl. Brush rounds with egg wash.
Bake the gougères until they are puffed and golden and dry in the center (tap them to see if they sound hollow), about 20–25 minutes.
Note: Dough can be made 4 hours ahead. Simply cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.
Pairs Well With
Gougères are baked savoury choux pastry, made from choux dough and mixed with cheese. It comes from the French region of Burgundy, Yonne (or more specifically Tonnerre). There are different kinds of fillings, such as cheese (usually Gruyère, Comté or Emmentaler), beef, mushrooms or ham.