Gougère

I am a fan of eggy batter, and choux pastry is a perfect snack when I feel a little peckish. I tried to make choquette, but the Nestle chocolate chips burned, so it was not a sucess. So I quickly grated some gruyère cheese, mixed them into batter and piped them on the cookie sheet. I sprinkled more cheese on top before baking.


flour 1 cup
water 1 cup
butter 90g
a pinch of salt
2 handfuls + more of grated gruyère
4 eggs (room temp)

Preheat oven to 200C.
Bring water, butter and a pinch of salt to a boil in a pan. Once the butter has melted, take the pan off the heat. Add flour and mix vigorously using wooen spoon. Let it cool for 5 mins.
Once the dough has slightly cooled, add one egg at a time, mixing well. Add cheese to the dough, reserving some for sprinkling on top.
Pipe the dough on the sheet, about a walnut size, 1 inch from one another.
Sprinkle cheese on top.
Bake for 25-30 mins in the oven till golden brown.

Best served warm with wine or beer.

It is raining outside and I am listening to Leslie Cheung's 為你鍾情. Such a classic. -0-