Denis Toner’S Gougères

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   1. Preheat oven to 400 F.

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   2. In a saucepan over medium heat, add the water, butter and salt. When the butter has melted, add the flour. Stir in very quickly. When a ball forms in a few seconds, remove from the heat. Immediately begin to add four of the eggs, one at a time, incorporating each one thoroughly before adding the next, reserving 1 egg for later. Fold in the cup of gruyere.

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   3. Line a half sheet or jelly-roll pan with parchment paper. Use a small round scoop to drop the dough onto the pan, about one inch apart. Whisk the remaining egg with a few drops of water. Use a pastry brush to paint the tops of each gougere. Sprinkle the remaining tablespoons of grated gruyere over each gougere. A few strands over each one is sufficient. Bake until golden on top, about 20 minutes.

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   4. Serve immediately, or at room temperature, with a glass of good red wine.

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   These are best eaten the same day they are made.

* Per serving · 4 servings · Values may vary.

No additional tips available.