1 cup (250 mL) water
1/4 cup (50 mL) butter
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) white pepper
Dash nutmeg
1 cup (250 mL) flour
4 eggs
1 cup (250 mL) shredded Swiss cheese
2 tbsp (25 mL) finely chopped green onion
2 tsp (10 mL) Dijon mustard

In a medium saucepan, combine water, butter, salt, pepper and nutmeg. Bring mixture to a boil over medium heat. Reduce heat and add flour all at once. Stir until mixture is smooth and pulls away from sides of pan forming a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, until mixture is smooth and glossy. Stir in cheese, green onion and mustard. Place mixture in a pastry bag fitted with a star tip. Pipe small mounds of dough 1 inch (2.5 cm) apart onto a greased cookie sheet. Alternatively, dough may be dropped from a spoon onto a greased cookie sheet. Bake at 400ºF (200ºC) for 20 minutes or until puffed and golden. Serve warm or at room temperature. Gougeres may be cooled on racks and frozen for up to 1 month. Reheat gougeres at 350ºF (180ºC) until heated through, about 10 minutes. Makes about 6 1/2 dozen gougeres.

Last updated on February 15, 2019