-
1
Preheat oven to 400u00b0 and lightly butter a baking sheet.
-
2
In a large saucepan, combine the water, salt, and butter and heat gently until the butter is melted.
-
3
Meanwhile, sift the flour onto a piece of parchment paper.
-
4
Bring the butter mixture just to a boil; take from the heat and immediately add all the flour.
-
5
Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the pan sides to form a ball.
-
6
Beat for 30 seconds to 1 minute over low heat to dry the dough.
-
7
Beat 1 egg and set aside; beat the remaining eggs into the dough, one at a time, beating thoroughly after each addition.
-
8
Beat in enough reserved egg so the dough is shiny and just falls from the spoon.
-
9
If too much egg is added, the dough will be too soft and not hold its shape.
-
10
Rub the top of the dough with butter to prevent a skin from forming, and set aside until cool.
-
11
Cut the gruyere cheese in tiny dice, or coarsely grate it, and beat it into the dough.
-
12
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2 inch mounds on the baking sheet, spacing them well apart as they will puff during baking.
-
13
Alternately, drop mounds of dough on the baking sheet using 2 small spoons.
-
14
Brush the mounds with the egg glaze and sprinkle with grated gruyere.
-
15
Bake until golden brown and crisp, 25-30 minutes.
-
16
The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest.
-
17
The puff should stay crisp on the outside and slightly soft inside.
-
18
Gougeres are at their best warm from the oven.
