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Gougères - Cheese Puffs

Source of Recipe

Pedaling through Burgundy


1½ cups water
1 stick unsalted butter, cut into small pieces
1½ cups unbleached all purpose flour
5 large eggs
1 Tbs Dijon mustard
salt, pepper
pinch of grated nutmeg
pinch of cayenne pepper
1½ cups finely diced Gruyere cheese
3 Tbs milk
¼ cup finely grated Parmesan cheese


Preheat oven to 375°. Line 2 baking sheets (15" x 12") with parchment paper.

Combine water and butter in a medium saucepan and bring to a boil.

When butter is completely melted, remove from heat. Gradually stir in flour until smooth.

Return to med-low heat. Cook, stirring constantly until it begins to pull away from sides.

Remove from heat. Using electirc mixture completely beat in eggs one at a time.

Mix in mustard and seasonings.

Fold in Gruyère.

Drop by rounded teaspoons on to the prepared baking sheets.

Brush the tops with a little milk and dust with Parmesan cheese.

Bake until puffed and golden about 15-20 minutes.