Gruyère Gougères

Malzemeler

• 60 g Butter
• 80 g Flour
• 3 large Eggs
• 80 g Gruyère cheese
• 120 ml Water
• 0.25 tsp Salt
• 0.5 tsp Dijon mustard

Talimatlar

1. 1

   Boil water and butter. Add flour all at once, stir until dough pulls from sides.

2. 2

   Cool slightly. Beat in eggs one at a time. Fold in most of the cheese and mustard.

3. 3

   Pipe mounds on baking sheet. Top with remaining cheese.

4. 4

   Bake at 200°C for 22-25 min until golden and puffed.