Preparation

• 1.

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2.

  In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is melted and the mixture is boiling.

• 3.

  Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.

• 4.

  Remove the pan from heat and let it cool for a minute. Then, add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

• 5.

  Stir in the grated Gruyère cheese, truffle oil, black pepper, and nutmeg until fully incorporated.

• 6.

  Using a piping bag or a spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spaced about 2 inches apart.

• 7.

  In a small bowl, whisk the remaining egg to create an egg wash. Brush the tops of the dough mounds with the egg wash.

• 8.

  Bake for 25-30 minutes, or until the gougères are puffed up and golden brown.

• 9.

  Remove from the oven and allow to cool slightly before serving.