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Gougères

From the book Garlic and Sapphires by Ruth Reichl

Serves

Ingredients

	1	cup water
	¼	lb. (8 Tablespoons) unsalted butter
	1½	tsp. salt
	1½	cups all-purpose flour
	5	eggs
	1	cup diced Gruyère cheese
	~	Pepper to taste
	½	cup grated Gruyère cheese

Steps

Preheat the oven to 375 degrees.
Combine the water, butter, and a teaspoon of the salt in a saucepan and bring to a boil, stirring until the butter melts.
Remove the pan from the heat, let it cool slightly, stir in the flour, and mix well.
Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan. Remove from the heat.
Stir in the eggs, one at a time, until well combined. Add the diced cheese, the remaining ½ teaspoon salt, and the pepper, stirring well.
Drop the dough by rounded tablespoons onto a well-buttered baking pan. Smooth the top and sides of each gougère with a knife, and sprinkle with the grated cheese.
Bake in batches for 25 minutes, or until puffed and golden. Serve immediately.

This content is from the book Garlic and Sapphires by Ruth Reichl.

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