for 24 pieces

Choux pastry

1 ½ dl	water
40 g	butter
1 pinch	salt
90 g	white flour
3	eggs, beaten
100 g	grated Gruyère
2 tbsp	mixed herbs (e.g. marjoram, rosemary, thyme), finely chopped

How it's done

Choux pastry

Bring the water, butter and salt to the boil, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually mix in the eggs; the dough should be soft but not runny. Mix in the cheese and herbs. Transfer the choux to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe approx. 24 walnut-sized blobs onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C (fan). Do not open the oven during baking! Then switch the oven off and leave the gougères to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, allow to cool slightly on a rack.

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