Alain Ducasse's Gougères

Step 1

Preheat the oven to 400°F.

Step 2

Line two baking sheets with parchment paper.

Step 3

In a medium saucepan, combine water 0.5%cup, milk 0.5%cup, unsalted butter 1%stick, and salt{large pinch}; bring to a boil but do not burn.

Step 4

Remove from heat. Add all-purpose flour 1%cup and stir it in with a wooden spoon until a smooth dough forms.

Step 5

Stir over low heat until it dries out and pulls away from the side of the pan, about 5 minutes.

Step 6

Scrape the dough into a bowl; let cool for 1 minute.

Step 7

Beat the eggs 4 into the dough, one at a time, beating thoroughly between each one, until dough makes a V drop and it is smooth and shiny.

Step 8

Add the Gruyère 3.5%oz and a pinch each of black pepper and nutmeg.

Step 9

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.

Step 10

Sprinkle with additional Gruyère and bake for 15 minutes, or until puffed and golden brown.

Step 11

Pierce with a skewer and bake another 5 minutes.

Step 12

Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.