Gruyere Gougeres (Cheese Puffs)
Perfectly puffed gougeres
1/2 cup water
1/2 cup whole milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
1/8 tsp coarse salt
1 cup all-purpose flour
4 large eggs
1 cup gruyere, grated
Freshly ground pepper
A pinch of nutmeg
Preheat the oven to 400°. Line 2 baking sheets with parchment paper or silpat.
Combine water, milk, butter and salt in a medium saucepan over moderate heat and bring to a boil. Stir in the flour completely with a wooden spoon over low heat until a smooth dough forms. Continue stirring until the dough dries out and pulls away from the pan, about 2 minutes. Scrape the dough into a bowl and let cool for 1 minute. Beat the eggs into the dough, 1 at a time. Make sure to thoroughly beat each one before adding the next. Stir in the cheese, pepper and nutmeg with a wooden spoon.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and squeeze tablespoon-size mounds onto the baking sheets, 1-2 inches apart. Bake for 20 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
Note: These are very elegant looking cheese puffs and are easy to make. They puff up very nicely. In total, they will take you about 1 hour from start to finish. They are easy to transfer - you can bring them to a dinner party and re-heat them (5 minutes at 350) on a baking sheet when you arrive. The only special cooking tool you'll need it a pastry bag with a 1/2 inch tip.
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