FROMAGE FRAIS GOUGÈRES

Preparation:

1. Pour the water into a saucepan, add the butter, cut into small cubes, and a pinch of salt.
2. Heat gently until the butter melts, then bring the mixture to the boil.
3. Remove from the heat and add the flour. Stir briskly with a wooden spatula until the dough is well blended and smooth.
   
   
4. Return the pan to a high heat and continue to stir vigorously. The dough should pull away from the sides of the pan: this is the sign that it is ready.
   
   
5. Remove from the heat and leave to cool for a minute before adding the eggs one by one, mixing carefully after each egg.
   
   
6. Then add the grated cheese and mix well.
   
   
7. Transfer the dough to a piping bag, then form small mounds on a baking tray lined with baking paper, spaced well apart (you can also use two teaspoons to shape them).
   
   
8. Bake in a preheated oven at 220°C for about 15 minutes. The gougères should be nicely puffed up and golden brown.
   
   
9. Leave them to cool, then cut the gougères in half and fill them generously with an Alsace Lait cream cheese of your choice.

Photo credit: Marie Soehnlen