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  • 250 ml water
  • 150 g butter , cut into cubes
  • pinch of nutmeg
  • pinch of salt
  • freshly ground pepper
  • 200 g plain flour
  • 5 eggs; at room temperature
  • 120 g gruyere cheese , diced into 1/2cm (1/4 in) cubes
  • Extra egg , beaten, for egg wash


  • Pre-heat oven to 200 degrees (400 degrees F)
  • In a large saucepan put water, butter, salt, pepper and nutmeg. Bring to the boil while stirring constantly - very important or it will split
  • Once boiling, turn off the heat and add the flour. Combine and keep stirring for one minute until well combined and a dough forms
  • Immediately incorporate one egg at a time into the dough - I use a whisk. Tap the whisk on the sides of saucepan to loosen the mixture if it gets stuck in the whisk - its hard work but worth it. Once all the eggs are combined, stir through the cheese
  • Using a tablespoon, spoon onto a baking tray lined with baking paper. With a pasty brush, egg wash just the tops - not letting it run down the sides
  • Bake for 25 minutes; serve


Makes about 16 large gougeres
The recipe insists on using greyere cheese but I have used all sorts (manchego, gouda, etc.). Not very authentic I know, but they still taste great
You can also freeze raw gougers. Put them straight into the oven frozen and allow an extra few minutes cooking time
Adapted from Jacques Reymond - Cuisine du Temps