Burgundy Gougeres with Gruyere

What you need

• 120 ml (1/2 cup) whole milk
• 120 ml (1/2 cup) water
• 100 g (7 tbsp) unsalted butter, cut into pieces
• 1/2 tsp salt
• 125 g (1 cup) all-purpose flour
• 4 large eggs, at room temperature
• 120 g (4 oz) Gruyere, coarsely grated, 20 g kept for topping
• 1 pinch nutmeg, freshly grated

Method

Restated from the original video

1. 1

   Preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.

2. 2

   Put the milk, water, butter and salt in a saucepan. Heat until the butter melts, then bring to a full boil.

3. 3

   Take the pan off the heat, tip in all the flour at once and beat with a wooden spoon until it forms a smooth ball.

4. 4

   Return the pan to medium heat and stir 1-2 min, until the dough pulls from the sides and a thin film forms on the bottom.

5. 5

   Transfer the dough to a bowl and cool for 5 min.

6. 6

   Beat in the eggs one at a time, making sure each is fully absorbed before adding the next. The dough should turn glossy and fall from the spoon in a thick ribbon.

7. 7

   Stir in 100 g of the Gruyere and the nutmeg.

8. 8

   Drop heaped tablespoons of dough, 4 cm (1 1/2 in) apart, onto the sheets to make about 30 mounds. Sprinkle the remaining Gruyere on top.

9. 9

   Bake for 15 min without opening the oven door. Lower the heat to 180 °C (350 °F) and bake 10-12 min more, until puffed and deep golden.

10. 10

    Pierce each puff with the tip of a knife to let the steam out, then cool on a rack for 5 min. Serve warm the same day.

Imported from bluejeanchef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.