Gougères with Gruyère and Pink Peppercorns

PAIRED WITH: Mia Mousseaux Blanc de Blancs


Pastry bag plus 1/2″ round tip for piping 


Position a rack in the lower third of the oven and preheat to 400°. Line two baking sheets with parchment. 

In a medium-sized sauce pan, combine the water, milk, butter, and salt and bring to a boil. Add the flour and stir with a spatula until a thick dough forms. 

Turn the dough out into a medium-sized mixing bowl. Allow it to cool for a few minutes, then beat in the eggs, one at a time, until they are fully incorporated. Stir in the Gruyère, pepper, and nutmeg. Transfer the dough into a pastry bag, then pipe the gougères (around 1 tablespoon each) onto the baking sheets, leaving 1-1/2″ between each puff. Sprinkle with the remaining Gruyère. 

Bake for 17-20 minutes, until the gougères are perfectly puffed and golden brown.