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Gougeres - Gruyere cheese puffs - Tue, 22nd Sep 2009
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These are kinda 80's-ish, but I still think they're awesome. You can freeze the dough, too, but make sure you eat these as soon as they come out of the oven, still piping hot.

75ml Water 75 ml milk
2 eggs, beaten 60g butter, cut into small chunks
about 75gm grated Gruyere cheese 75 gm plain flour, sifted

Bring the water, milk, butter and a pinch of salt to a boil. The butter should melt well before it boils. Remove from the heat and add all the flour at once, stirring to form a paste. Return to the heat and cook for a minute or two, stirring continuously.

Transfer to a metal bowl and allow to cool until slightly warm (the metal bowl makes this faster: if you're really in a hurry, you can use a water bath to make it even faster). Beat in the eggs, a little at a time in about 3 or 4 lots. Preheat the oven to 210C. Add half the cheese and mix thoroughly.

Spoon small dollops of the mixture onto a tray lined with greasproof paper, leaving an inch or so between each one to allow for spreading. Sprinkle the remaining cheese over the top. Bake for about 10 minutes (until risen and the outer shell has set) then reduce heat to 170C and bake for a further 5 minutes, until golden brown. Remove and eat immediately! Great with a soft gooey cheese, or the duck, pork and pistachio terrine.

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