Julia Child’s Gougères

Cheese puffs!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425° F.

Step 2

In a heavy saucepan, bring water to a boil with butter, salt, pepper and nutmeg and boil until the butter has just melted.

Step 3

Remove pan from heat and add the flour all at once. Stir to combine; the dough will look like a paste.

Step 4

Return saucepan to stove. Cook, beating vigorously, for one minute more until dough stays together and starts to create a film on the bottom of the pan.

Step 5

Remove from heat. Beat eggs into dough one at a time until egg is completely incorporated. In the beginning it won't look like anything is happening, but then the egg will suddenly magically disappear into the dough. It takes a little bit longer with each egg.

Step 6

Stir in the cheese. (The cheese may or may not fully "melt" into the dough.)

Step 7

Using a pastry bag or a large plastic zipper top bag with the corner snipped off, pipe dough onto parchment-lined baking sheets. Brush top of each gougère with egg wash. If you'd like sprinkle tops with a little extra grated cheese or chopped fresh herbs.

Step 8

Bake for 20-25 minutes, until puffed and golden.

Step 9

Remove from oven and allow to cool for 5 minutes. Remove from baking trays. Serve immediately.

Step 10

It is possible to freeze extra gougeres, though it is unlikely you will have leftovers. Just "re-crisp" them in a 425° oven for 3 to 4 minutes.