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