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Cheese Gougères
Airy French cheese puffs made from choux pastry and Gruyère, perfect with a glass of bubbly.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup water | 114 g |
| 1/2 cup milk | 114 g |
| 1/2 cup unsalted butter, cut up | 113 g |
| 1/2 tsp table salt | 3 g |
| 1 cup all-purpose flour | 120 g |
| 4 large eggs | 200 g |
| 1 1/2 cups Gruyère cheese, finely grated, divided | — |
| 1/4 tsp black pepper | 0.6 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 400 °F and line two baking sheets with parchment.
- Bring the water, milk, butter and salt to a boil. Add the flour all at once and stir hard over medium heat until the dough forms a smooth ball and leaves a film on the pan, about 2 minutes.
- Transfer to a bowl and cool 3 minutes, then beat in the eggs one at a time until glossy. Stir in 1 cup of the cheese and the pepper.
- Pipe or spoon 1-inch mounds 2 inches apart and sprinkle with the remaining cheese.
- Bake 22–25 minutes, until puffed and deep golden. Don't open the oven during the first 15 minutes or they may collapse.
Tips
- Freeze unbaked mounds on a sheet, then bag them; bake from frozen, adding 5 minutes.
- Sharp cheddar or Comté work instead of Gruyère.
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