Gougères

Ingredients

1 cup water – provides the liquid base for the pâte à choux dough

½ teaspoon kosher salt – enhances the overall flavor

½ cup unsalted butter, cut into cubes – adds richness and helps create a tender puff

1 cup all-purpose flour – the structure-forming component of the dough

4 large eggs – give the dough volume, stability, and a glossy finish

¼ teaspoon ground black pepper – adds a subtle spicy warmth

A pinch of ground nutmeg – for a touch of aromatic depth

1 cup Gruyère cheese, grated – folded into the dough for a savory, melty interior

Extra Gruyère cheese, for topping – creates a golden, crisp crust when baked

Preheat and Prep:

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper and set aside.

Make the Dough Base (Pâte à Choux):

Easy Meatball Stroganoff

In a medium saucepan, combine water, cubed butter, and kosher salt over low heat.

Once the butter has melted completely and the mixture begins to simmer, add the flour all at once.

Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Continue stirring and cooking for 1 minute to dry out the dough slightly.

Remove from heat and let cool for 5 minutes.

Incorporate Eggs and Cheese:

Beat in the eggs one at a time, mixing well after each addition until the batter is smooth and glossy.

Stir in the black pepper, a pinch of nutmeg, and grated Gruyère cheese.

Shape the Gougères:

Using a small cookie scoop or a piping bag, portion the dough onto the prepared baking sheet, spacing each mound about 1½ inches apart.

Lightly sprinkle the tops with additional grated Gruyère for extra flavor and a golden crust.

Bake:

Bake at 425°F for 10 minutes, then reduce the temperature to 375°F and continue baking for another 20–25 minutes, or until puffed and deeply golden.

Cool:

Turn off the oven and crack the door open slightly.

Let the gougères cool inside the oven for 15 minutes to help prevent collapsing.