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Jacques Reymond: Gougères with Gruyère

You'll need

150 gm butter, coarsely chopped Pinch freshly grated nutmeg 200 gm plain flour, sifted 5 eggs 130 gm Gruyère, diced


  • 01
  • Preheat oven to 180C fan-forced. Combine butter, nutmeg and 250ml water in a saucepan, season to taste. Bring to the boil over medium-high heat, add flour, stir quickly until smooth and combined (2-3 minutes). Remove from heat, add eggs one at a time, beating well after each addition, then stir in Gruyère. Spoon heaped tablespoons of mixture onto a baking-paper-lined oven tray, bake until golden and crisp (8-10 minutes). Serve immediately.
This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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