355 ml Water (12 oz)

8 tbsp Butter, unsalted

180 g Flour, all purpose (1-1/2 cups)

5 Eggs, (large) beaten

1 tbsp Dijon mustard, heaping

½ tsp Fleur de Sel

Nutmeg (pinch) freshly grated

182 g Gruyere cheese (1-1/2 cups) finely diced

3 tbsp Milk

¼ cup Parmesan cheese, finely grated

Preheat oven to 375° F/190° C. Line two baking pans with parchment paper.

Combine water and butter in a saucepan and bring to a boil. When butter is completely melted, remove from heat and gradually str in the flour until smooth. Return the pan to low heat and cook, stirring constantly until the batter is quite thick and is pulling away from the sides of the pan (3-4 minutes).

Remove from heat and pour the beaten eggs in a little at a time, mixing well after each addition.

Mix in the mustard and season with the salt, nutmeg ,and cayenne pepper.

Fold in the Gruyère.

Place a fingerprint of batter on each corner of the baking pans before covering with parchment paper to prevent paper from moving.

Drop the batter by rounded teaspoons on prepared baking pans. Dip a teaspoon in milk and press bottom onto each Gougères making an indent and sprinkle with the Parmesan cheese.

Bake the Gougères until puffed and golden brown (15-20 minutes).

Serve immediately.

Gougères can be baked ahead and reheated at 350° F/180° C just before serving.

Ingredients