- 10 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- Pinch of white pepper
- Pinch of freshly grated nutmeg
- 2 1/4 cups all-purpose flour
- 8 large eggs
- 8 ounces Comté cheese, coarsely grated (2 cups)
How to make this recipe
Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
In a medium saucepan, combine 2 cups of water with the butter, salt, pepper and nutmeg and bring to a boil over moderate heat. When the butter melts, add the flour all at once and beat with a wooden spoon until a tight dough forms and pulls away from the side of the pan, about 5 minutes.
Remove the pan from the heat and let cool for 5 minutes. Using a wooden spoon, beat in the eggs one at a time until smooth. Stir in the cheese.
Scoop the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe 8 large mounds onto the prepared sheets, spacing them a few inches apart. Bake the gougères for 35 to 40 minutes, shifting the pans from top to bottom and front to back halfway through, until puffed and golden. Serve warm.