FRENCH CHEESE PUFFS (GOUGERES)
Recipe video above. Fabulous light-as-air cheesy puffs that are crusty on the outside, hollow and soft on the inside. In France, they're served as nibbles with pre dinner drinks, as finger food at gatherings and for dunking into soups and stews! (How to pronounce Gougeres)
Provided by Nagi
Categories Appetizer
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.
- Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.
- Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.
- Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).
- Remove from stove, leave for 2 minutes.
- Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!
- Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)
- Stir in 2 cups cheese.
- Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)
- Brush with yolk, then top with a pinch of reserved Cheese for topping.
- Bake 25 minutes.
- Allow to cool for 15 minutes so they become crusty and inside dries out a bit.
- Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!
Nutrition Facts : Calories 102 kcal, Carbohydrate 5 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 197 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GOUGERE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Put the milk, butter, salt, pepper, and nutmeg in a large, heavy saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture comes to a full boil.
- Take the saucepan off the heat and add in the flour all at once, stirring hard with a wooden spoon. Return the pan to the heat. Stir vigorously and constantly for 2 to 3 minutes, until the mixture comes away from the sides of the pan. This recipe will give you good arm muscles. (There are recipes for making gougere in a food processor, but that involves a lot of sticky cleanup. A saucepan and spoon are actually easier in the long run.)
- Take the pan off the heat again (this time, turn off the burner). Beat the eggs, 1 at a time, into the hot dough, stirring vigorously after each addition until the egg is completely incorporated and the dough is smooth. The dough will be very stiff and thick. Beat in the Parmesan cheese. Fold in chopped ham.
- Scrape/pour the dough into the prepared pie pan. Brush with the egg-water mixture and sprinkle with the extra Parmesan cheese, if desired. Bake for 50 minutes without once opening the oven door. The gougere should be quite brown and puffy. Without taking it out of the oven, make a few slashes in the top with a sharp knife; this will let out some of the steam in the center and help the gougere stay puffy once it's out of the oven. Bake for 10 more minutes. Serve the gougere hot, at room temperature, or cold.
GOUGERES
Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.
Provided by Amy Finley
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
- In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
- Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
- Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
- Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
GOUGERES
Notes about the recipe: The first dish I ever made by myself (I think it was from a Kraft booklet my mother had lying around) was, oddly enough, a cheese souffle. I didn't know that souffles were hard to make - and it wasn't. Cheese souffles are simple because of the cheese, which lends body and structure. It was from that recipe that I picked up the trick of adding mustard to melted cheese; you don't taste the mustard, but the cheese tastes more cheesy. A gougere is an irresistible bite-size cheese souffle, best served right out of the oven. Any tasty Swiss-style cheese will do here; fol epi is a young version. You can tell how old a Swiss cheese is by the size of the holes; they get larger as the cheese ages.
Provided by Food Network
Categories dessert
Time 40m
Yield 50 to 70 pieces
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly.
- Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip.
- Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter.
- Smooth out any bumps with a fingertip dipped in flour.
- (The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.)
- Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more.
BACON GOUGERES
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 35 to 40 gougeres
Number Of Ingredients 0
Steps:
- Bring 1 cup water, 1 sliced stick butter and 1/2 teaspoon each kosher salt and pepper to a boil in a saucepan. Add 1 cup flour, reduce the heat to low and cook, stirring, until the mixture pulls away from the pan and looks shiny, about 3 minutes.
- Transfer the dough to a stand mixer; beat in 4 eggs, one at a time, on medium speed until smooth. Stir in 6 finely chopped cooked thick-cut bacon slices, 3/4 cup grated smoked gouda and 2 tablespoons chopped chives. Transfer to a piping bag; snip off the end. Pipe tablespoon-size mounds onto 2 parchment-lined baking sheets. Sprinkle with more gouda.
- Bake at 400˚ F, until the gougeres are puffed and golden, 25 to 30 minutes, rotating the pan after 20 minutes.
GOUGERES
I brought the recipe for these gougeres back from a trip to Nice, France. The original called for Gruyere cheese, but I found that Gouda is a more budget-friendly alternative. These puffs are a wonderful bite-sized treat. If you have leftovers, float a few of these gems on a bowl of soup in place of croutons. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.
Nutrition Facts : Calories 52 calories, Fat 4g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MUSHROOM GOUGERE
Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the choux pastry:.
- Sift the flour with a pinch of salt. Put the measured water and butter into a saucepan and bring to a boil.
- Remove from the heat and add the flour. Beat well until the mixture is smooth and glossy and leaves the side of the pan clean. Leave it to cool slightly.
- Beat the eggs and cheese, if using, into the flour mixture until it's smooth and glossy. Make the gougere by buttering a large shallow ovenproof dish and lightly pressing the choux pastry around the edge, leaving a hole in the middle. Cover and chill while preparing the filling.
- Melt the butter in a large saucepan, add the mushrooms, and cook gently for 3 to 4 minutes. Lift out with a slotted spoon and set aside. Add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring until the mixture thickens. Simmer for 2 to 3 minutes.
- Return the mushrooms to the pan and add the tarragon, salt and pepper to taste. Pour into the middle of the choux ring and bake in a 425*F. oven for 35-40 minutes, until well risen and golden. Garnish with tarragon, and serve hot. Enjoy!
Nutrition Facts : Calories 620, Fat 39.9, SaturatedFat 23.4, Cholesterol 312.4, Sodium 340.4, Carbohydrate 42.8, Fiber 1.3, Sugar 0.9, Protein 22.2
GOUGERES
These little cheese puffs are a great appetizer that I'm sure everyone will love. They are best served hot out of the oven. I wish I had a picture to show you how good they look. They take a little bit of time to do, but they are well worth it. Enjoy
Provided by Purdy Good Cook
Categories Breads
Time 1h
Yield 48 48, 48 serving(s)
Number Of Ingredients 7
Steps:
- Position an oven rack in the lower third of the oven, and preheat to 400. Line a large baking sheet with parchment paper and set aside.
- In a medium saucepan, combine 1/4 cup water, milk, butter, salt, and pepper and bring to a boil over medium heat. Add the flour, and stir with a wooden spoon until the mixture becomes dry, about 1 minute.
- Transfer the mixture to a large mixing bowl, add the cheese, and beat with a hand mixer on medium speed for 1 minute Add the eggs one at a time. Continue to mix on medium/high speed until the dough is smooth and shiny, 1-2 minute.
- Spoon the dough into a large resealable plastic bag and seal it shut. Cut a 1/4 inch diagonal slice from one corner of the bag; squeeze the dough through that hole and into 1 inch rounds on the baking sheet, leaving 1 inch space between each gougere. Smooth any peaks by dipping your finger in water and very gently rubbing the top of each piped round.
- Transfer the backing sheet to oven. After 10 min, rotate the baking sheet and reduce oven temperature to 350. Continue to bake until gougeres are golden brown, about 15 min more. Remove gougeres from oven, transfer to a serving platter or basket, and serve immediately.
- Left overs can be reheated by placing them in a 400 degree oven for 2 minute.
Nutrition Facts : Calories 22.6, Fat 1.5, SaturatedFat 0.8, Cholesterol 11.8, Sodium 35.9, Carbohydrate 1.1, Protein 1.1
GOUGERES FRENCH CHEESE PUFFS
Make and share this Gougeres French Cheese Puffs recipe from Food.com.
Provided by CarolAnn
Categories < 30 Mins
Time 30m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat.
- When butter melts, reduce the heat to low.
- 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.
- Remove pan from heat.
- Add cheese to pan and beat with wooden spoon until thoroughly mixed.
- Add 4 eggs, one at a time, beating each into the batter until well mixed before adding the next.
- Continue beating mixture until it is smooth, shiny and firm.
- Drop batter in small spoonfuls onto a lightly greased baking sheet.
- Beat remaining egg with 1/2 tbsp water, then brush tops of uncooked gougeres with egg wash.
- Bake in upper third of the over for 15-20 minutes or until golden and doubled in size.
- Remove from oven serve hot or can be served at room temperature.
GOUGèRES
Provided by Dorie Greenspan
Categories Milk/Cream Cheese Bake Cocktail Party Bastille Day Party
Yield Makes about 36 gougères
Number Of Ingredients 7
Steps:
- Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring-with vigor-for another minute or two to dry the dough. The dough should now be very smooth.
- Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don't be concerned if the dough separates-by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.
- Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.
- Serving
- Gougères are good straight from the oven and at room temperature. I like them both ways, but I think you can appreciate them best when they're still warm. Serve with kir, white wine, or Champagne.
- Storing
- The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then, when they're solid, lift them off the sheet and pack them airtight in plastic bags. Bake them straight from the freezer-no need to defrost-just give them a minute or two more in the oven. Leftover puffs can be kept at room temperature over night and reheated in a 350-degree-F oven, or they can be frozen and reheated before serving.
GOUGERE
This recipe, a Florence Fabricant classic, came to The Times in 1983. It is "one of those minor miracles, like a souffle, made possible only by eggs," she writes. Serve these cheesy, airy bites as an hors d'oeuvre, or take Florence's suggestion and pair them with a soup or baked ham - or fill them with softly scrambled eggs. Either way, they're sure to please even the pickiest guests.
Provided by Florence Fabricant
Categories brunch, side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a nine-inch flan ring or a cake tin that has a removable bottom.
- Combine water, salt and butter in a saucepan. Simmer until the butter melts, then bring to a boil. Remove from heat and add the flour all at once. Beat vigorously with a wooden spoon until the paste is smooth and leaves the sides of the pan. Place over low heat and cook, stirring, until the mixture begins to film the bottom of the pan.
- Remove from heat and beat in the eggs one at a time, beating well to thoroughly incorporate each. (The paste can be put into the bowl of a food processor and the eggs added one at a time and processed with the steel blade until blended.)
- Transfer paste to a mixing bowl and add the remaining ingredients. Spoon rounded tablespoons of this mixture close together in a ring inside the cake ring or flan ring. Place in the middle of the oven and bake for about one hour, until the gougere is brown and firm to the touch. Cool briefly and serve.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 12 grams, Sodium 237 milligrams, Sugar 0 grams, TransFat 0 grams
TARTINE'S GOUGERES CHOUX AU FROMAGE - FRENCH STYLE CHEESE PUFFS
Crisp on the outside, and soft and custardy on the inside-- I can't imagine anything more lovely to serve at wine tastings or with a glass of champagne than a choux pastry (the same type you would make eclairs or cream puffs with) plus shredded cheese. And, these fancy little cheese puffs are really quite easy to prepare. Gougères are typically made with Gruyère cheese and thyme, or you can substitute any hard cheese and herbs you desire in the recipe (try gouda or farmhouse mature white cheddar with herbes de Provence or recipe #376859). Or, make them larger to be filled (try finely chopped ham, sausage or orange marmalade). Best eaten the same day. I've slightly adapted the original recipe which is from the world-famous Tartine Bakery in San Francisco, California.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h
Yield 24 puffs
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees and line a baking sheet with parchment.
- To make the Choux paste, combine the milk, butter and salt in a sauce pan and place over medium heat until butter melts and the mixture comes to a full boil.
- Add the flour all at once, stirring until the mixture has formed a smooth paste and pulls away from the sides of the pan, about 3 minutes.
- Transfer the paste to a stand mixer fitted with the paddle attachment (or may be mixed by hand).
- Add the eggs, one at a time, and mix on medium speed (or mix by hand vigorously), incorporating each egg completely before adding the next egg. Scrape down the sides of the bowl before adding each egg. When all of the eggs have been added the mixture will be thick, smooth and shiny.
- Add the cheese, pepper and thyme, and gently mix in by hand with a rubber spatula.
- Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
- The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
- To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
- Place the Gougères immediately into the preheated oven and don�t open the door until they are nicely browned or they may collapse.
- Bake until they have puffed and are nicely browned, about 25-30 minutes.
- They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350F degree oven for 5 minutes.
Nutrition Facts : Calories 98.4, Fat 7.2, SaturatedFat 4.1, Cholesterol 69.6, Sodium 42.7, Carbohydrate 4.8, Fiber 0.2, Sugar 0.8, Protein 3.6
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GOUGèRES RECIPE - CHANTAL LEROUX | FOOD & WINE
From foodandwine.com
Servings 30Total Time 1 hr 20 mins
- Preheat the oven to 400°. Sprinkle 2 large rimmed baking sheets with flour. In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat until the butter melts. Add the 1 1/3 cups of flour and beat constantly with a wooden spoon until a smooth, thick paste forms. Continue beating until the dough pulls away from the side of the pan and forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool slightly, about 10 minutes. Add 4 of the eggs, 1 at a time, beating well after each addition. Stir in the cheese.
- Drop rounded tablespoons of the dough onto the prepared sheets, about 1 inch apart. Beat the remaining egg in a small bowl. Brush the gougères with the beaten egg and bake for about 30 minutes, or until puffed and browned. Transfer the gougères to a platter and serve warm.
ALAIN DUCASSE'S GOUGèRES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Appetizers
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
GOUGèRES RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 Servings 30
- Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
- Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
- Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.
GOUGèRES RECIPE - BON APPéTIT
From bonappetit.com
3.8/5 (174)Estimated Reading Time 1 minServings 50
- Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
- Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
- Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
- Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
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