Do not be put off by the large yield – freeze what you don’t use. Particularly appreciated if you serve them with champagne.
250ml (1 cup) water
70g (7 tbsp) butter
1 ½ tsp Maldon sea salt
175g (1 ¼ cup) flour
125g (1 ¼ cup) grated Gruyere cheese
freshly ground white pepper
· Preheat oven to 230ºC.
· In medium saucepan, combine water, butter, salt and sugar.
· Bring to the boil.
· Add flour all at once, reduce heat to medium. Stir with a wooden spoon for 2 minutes or until the mixture forms a ball and excess moisture has evaporated.
· Transfer mixture to an electric mixer fitted with a "K” beater and beat for 30 seconds until mixture has cooled slightly. Add 4 eggs and continue to beat until combined and mixture has a smooth silky texture. The batter should form a peak with a tip that falls over. If it is too stiff add the white of the remaining egg, if still too stiff add the yolk.
· Mix in 75g (¾ cup) of cheese and white pepper to taste.
· Fit a piping bag with a 7mm nozzle and fill with batter.
· Pipe batter into mounds (each mound about 3cm in diameter) onto prepared baking trays.
· Sprinkle tops with remaining cheese.
· Bake 7-8 minutes. Reduce temperature to 180ºC and bake a further 20-25 minutes. When Gougères are cooked they will be light golden and slightly moist on the inside.
· Serve hot or warm.