Gougères is a French cuisine know as French Cheese Puff. It is a simple recipe made from choux dough mixed with cheese. I used parmesan cheese for the pastry and cheddar for topping. I did not have fresh thyme so I just sprinkle some parsley flakes. As for the nutmeg, I used powdered one instead of a freshly grated one.
These Gougères are best served warm
Here is the original recipe (without amendments)
113gm unsalted butter
Large pinch of salt (omit if using salted butter)
128gm all-purpose flour
4 large eggs
100gm shredded Gruyère cheese, plus more for sprinkling
Freshly ground pepper / paprika
Some fresh thyme OR
Freshly grated nutmeg
ü Preheat oven to 180’C. Grease 2 baking tray.
ü In a pan bring to boil the water, milk, butter and salt. Reduce the heat and add the flour. Stir till smooth dough is formed. The dough should pull away from the pan
ü Place the dough in a mixing bowl and let cook for a couple of minutes.
ü Beat the eggs into the dough 1 at a time. Make sure each egg is fully incorporated into the dough before adding the next.
ü Add in the cheese, pepper and nutmeg / thyme.
ü Transfer the dough to a piping bag and ½ inch round tip. Pipe tablespoon size mounds onto the baking tray. The mounds should not be too near each other.
ü Bake for at least 25minutes or till puffed and golden brown
Note: Baked Gougères can be kept several months in the freezer.