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While we’re all staying at home to beat the virus, we thought you might like to make some classic French dishes for a taste of France. First up, the perfect snack or starter, cheesy gougères are easy to make and very moreish. Like little cheesy balloons, they’re crisp on the outside and deliciously fluffy on the inside.

Recipe for 36 gougères

115ml water

115ml milk

25g unsalted butter

1 Teaspoon sugar

2 Teaspoons salt

125g plain flour

4-5 large eggs

1/8 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

120g coarsely grated Gruyère

25g coarsely grated Parmesan

How to make perfect gougères

Heat the oven to 425°F.

Line two baking sheets with parchment.

Place the milk, water, butter, sugar, and salt in a pan and bring to a boil over medium-high heat. Add the flour all at once, stirring vigorously with a wooden spoon. The mixture will form a thick mass. Keep stirring for another two minutes to dry the mixture out. Remove from heat.

Add eggs one at a time, stirring vigorously after each addition until each egg is incorporated. By the fourth egg, the mixture should have a smooth, glossy consistency. If not, stir in a fifth egg. Add ¾ of the grated Gruyère.

Drop heaped spoonfuls of dough about 2 inches apart onto lined baking sheets. Combine remaining Gruyère and Parmesan; sprinkle over tops of dough.

Bake 15 minutes, reduce heat to 375°F, and continue baking until evenly golden, about another 15 minutes.

Best eaten warm!