1/3 cup plus 1 tablespoon/60 grams walnuts, coarsely chopped
Fine sea salt and freshly ground black pepper
1 large egg yolk, lightly beaten
Instructions:
Preheat the oven to 350 degrees F/180 degrees C. Line a baking sheet with parchment paper.
In a medium saucepan, bring the water and butter to a boil. Add the flour, stirring very fast with a wooden spoon, then take off the heat and mix until the dough is smooth. Return to the heat and cook, stirring constantly, for 1 minute to dry the dough slightly. By now, the dough will be roughly in the form of a soft ball. Remove from the heat and add the eggs one at a time. Add the Roquefort, nutmeg, and half of the walnuts, season with salt and pepper, and stir well.
You have two choices for forming the gougeres: Put the dough in a pastry bag with a plain medium tip and pipe walnut-size mounds or shape them into balls with the help of two teaspoons. Leave adequate space between the gougeres. Glaze with the egg yolk and sprinkle with the remaining walnuts.
Bake the gougeres until puffed and golden, about 25 minutes. Serve immediately.
Note: You can prepare these in advance and freeze them. After baking, let them cool completely on a wire rack. Put them in an airtight container, placing parchment between the layers, and cover with the lid. They can be stored in the freezer for up to 2 months.
Reprinted with permission from Penguin Random House
