Chef's Recipes

Jacques Reymond: Gougères with Gruyère

Australian Gourmet Traveller French recipe for gougères with Gruyère by Jacques Reymond.

By Jacques Reymond
  • Serves 6
  • 15 mins preparation
  • 15 mins cooking
Jacques Reymond: Gougères with Gruyère
Jacques Reymond: Gougères with Gruyère

“Gougères, shared by the Jura and Burgundy regions, are the best appetisers with Champagne, white wine or beer. We’ve served them at the restaurant for 25 years.”

Ingredients

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

Method

Main
  • 1
    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.

Notes

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

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  • Author: Jacques Reymond