Gougères (French cheese puffs)

Step 1/4

• 5 g Gruyère cheese
• ½ g tarragon
• 5½ g flour
• 9⅛ g quark
• 1⅞ ml whole milk
• salt
• pepper

• oven
• grater
• cutting board
• knife
• fine sieve
• 2 large bowls

Preheat oven to 180°C/355°F. Grate Gruyère cheese and strip the tarragon leaves from the stalk and finely chop. Sift the flour into a large bowl. Whisk together quark, milk, and tearragon in a separate bowl and season with salt and pepper.

Step 2/4

• 13⅝ ml water
• 2¼ ml white wine
• ⅛ pinch sugar
• ⅛ pinch ground nutmeg
• 4⅛ g butter
• salt

• pot (small)
• wooden spoon

To make the choux pastry, combine water, white wine, salt, sugar, ground nutmeg, and butter in a small pot over medium heat. Once the mixture is boiling and the butter has melted, reduce heat to low and add all the flour, stirring with a wooden spoon for approx. 3 min., until the mixture pulls away from the sides and forms a smooth ball. Take the pot from the heat and allow to cool for approx. 5 min.

Step 3/4

• ⅛ eggs

• wooden spoon

Mix in one egg at a time with the wooden spoon and incorporate the grated Gruyère cheese.

Step 4/4

• 1⅜ g Gruyère cheese
• black sesame seeds (for garnish)

• piping bag
• decorating tip (round)
• baking dish
• oven

Fill choux pastry mixture into a piping bag fitted with a round tip and pipe small balls (Ø4cm/1,5 inch) onto a lined baking sheet or into a baking dish, making sure to leave enough space around each one. Sprinkle each puff with the remaining grated Gruyère cheese and some black sesame seeds. Bake at 180°C/355°F for approx. 20 min., until crisp and golden. Serve warm and enjoy!

Enjoy your meal!