Cook The Book: Gougères From Burgundy

• 2 cups milk
• 1/2 cup (1 stick) unsalted butter, plus extra for greasing the ramekins
• 1 teaspoon fine kosher salt or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/3 cups unbleached all-purpose flour
• 8 medium eggs
• 2 tablespoons creme fraiche
• Twelve 2 3/4-inch-round by 1 1/4-inch-deep ramekins

1. Pour the milk into a large saucepan. Add the butter, salt, and pepper and place over medium heat. Bring to a boil, then remove immediately from the heat.
2. Gradually stir in the flour, using a whisk to start with and then a heat-proof spatula as the mixture starts to thicken. Return to medium heat and continue stirring for about 2 minutes. Set aside for 10 to 15 minutes, until slightly cooled.
3. Stir in 7 of the eggs, one at a time; continue stirring until the hatter is thick, smooth, and shiny. Add the cheese and creme fraiche and mix well.
4. Preheat the oven to 350u0b0F. Butter the ramekins and place them on a baking sheet. Spoon enough batter into each ramekin to fill halfway up. Press on the batter with the back of the spoon to eliminate air pockets. Beat the remaining egg and brush the tops of the gougeres with it.
5. Bake for 40 to 45 minutes, until golden brown and well risen (to the top rim of the ramekins and slightly over). Do not open the oven to check; this may cause the gougeres to collapse. Serve immediately.

milk, unsalted butter, kosher salt, freshly ground black pepper, flour, eggs, crueme fraueeche, ramekins

Taken from www.seriouseats.com/recipes/2007/10/cook-the-book-gougres-from-burgundy.html (may not work)