Recipe: Gougère d'Irancy

1- Preheat your oven to 160°(th5-6) and take out your baking sheet

2- In a fairly thick saucepan pour the water, butter and salt then bring to a boil, at this moment add the flour all at once, remove from heat slightly and stir vigorously with a wooden spatula then put back on the heat without stopping stirring like choux pastry until this mixture completely detaches from your saucepan,

3- Then at this moment, off the heat, pour into a bowl then add your eggs one by one stirring well between each, then incorporate the Gruyère cubes, pepper and a little nutmeg.

4- Place your mixture in a piping bag (if you don't know how to do it use a spoon) .

5- You will then have on your baking sheet, 2 options: either you make individual gougères or one large ring.
brush with egg wash (egg wash: 1 egg yolk mixed with a little water) and press the remaining Gruyère cubes onto the pastry.

6- bake in the oven then remove them when they are a beautiful color and well puffed up.
The gougères are served hot or warm.
Ideal accompaniment for a true kir: 1/5 Dijon blackcurrant liqueur 18° to 20° and 4/5 Aligoté