1. Preheat oven to 425. 2. Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat. 3. When butter melts, reduce the heat to low. 4. Add flour to saucepan all at once and beat with a wooden spoon over low heat for about a minute until mixture pulls away from sides of the pan. 5. Remove pan from heat. 6. Add cheese to pan and beat with wooden spoon until thoroughly mixed. 7. Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next. 8. Continue beating mixture until it is smooth, shiny and firm. 9. Drop batter in small spoonfuls onto a lightly greased baking sheet. 10. Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash. 11. Bake in upper third of the over for 15-20 minutes or until golden and doubled in size. 12. Remove from oven serve hot or can be served at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
