So, without further delay...
Goug�res
1 cup grated Swiss or Gruy�re cheese (in France they use Maroilles, which can be hard to find elsewhere.)
1 cup water
5 tbsp butter
1 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp freshly ground nutmeg
1 cup flour
5 large eggs - at room temperature
Preheat oven to 425. Grate the cheese. In a medium-sized saucepan bring the water, butter, salt, pepper and nutmeg to a boil. When butter has melted, remove from heat. Add all the flour to butter/water mixture and beat with a wooden spoon until mixture leaves sides of pan clean. Add cheese and beat until incorporated. Beat in 4 of the eggs one by one until thoroughly absorbed. Beat until mixture is smooth, shiny and firm. Drop by small spoonfuls onto a greased/buttered cookie sheet. Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked puffs with egg wash. Bake in upper third of oven for 15-20 minutes or until golden and doubled in size.
Makes about 3 dozen. Serve hot or cold. Can be kept refrigerated for days.
"...best when accompanied by a glass of sturdy red wine."
