Gougères

Gougeres are so so delicious. I love to make them when we have guests: for the first hunger with a welcoming drink before dinner starts. I make them freshly when the guests have arrived and everyone gathers around the kitchen.

Gougères
with Gruyère

(salty choux with Gruyère Cheese)

for about 30 pieces

125 ml Water

125ml Milk

1 tsp Salt

100g Butter

150g Flour

4 Eggs

1 Egg for Eggwash (to brush on)

150g Gruyère (120g for the dough, 30 for the Topping) or a cheese of your choice. I also like Comte or Bergkäse

1 tsp caraway Seeds (Kümmel) if you like

Add water, milk, butter and salt to a medium size pot and bring to boil. Add the flour all at once and mix it in with a spatula or wooden spoon. On medium heat, beat the dough for about 3 minutes until it forms a ball and does not stick to the pan anymore. Take off the heat and transfer the dough to a mixing bowl.

With the electric mixer (paddle attachment) mix the dough and add the eggs one by one. Beat on the highest level until you get a nice and shiny dough.

Grate the cheese. Add 120g to the dough.

Prepare a baking sheet with a parchment paper and heat the oven to 175°C.

Fill the dough in a piping bag with a round tip and pipe little dollops, a little smaller than golf balls, on the tray.

Mix the egg with a fork in a little bowl and gently egg wash the dough balls.

Sprinkle with the rest of the cheese, some caraway seeds and some fleur de sel.

Bake at 175°C until golden brown (about 15-20min). Serve immediately when still warm.