Yield: 3 Dozens
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Butter |
| 1 teaspoon | Salt |
| ¼ teaspoon | Freshly gound black pepper |
| ¼ teaspoon | Freshly ground nutmeg |
| 1 cup | All-purpose flour |
| 1 cup | Grated gruyere cheese |
| 5 larges | Eggs at ROOM TEM.!!MUST!!! |
preheat 425 degrees. Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to a boil over medium-high heat.
When butter melts, reduce heat to low. Add flour to butter-water mixture all at once and cook over low heat, beating with a wooden spoon, for 1 minute, until mixture pulls away from sides of pan.
Remove pan from heat. Add cheese to pan and beat in with a wooden spoon until well incorporated. Add 4 of the eggs, 1 at a time, beating each egg into the batter unil thoroughly absorbed. Continue beating mixture until it is smooth, shiny, and firm. Drop batter in small spoonfuls onto a lightly greased cookie sheet to form Gougeres.
Beat remaining egg with ½ tbsp water, then brush tops of uncooked Gougeres with egg wash. Bake in upper third of oven for 15-20 minutes or until Gougeres are golden and doubled in size. Remove from oven and serve hot, or allow to cool to room temperature.