Gougères

These light, airy, cheesy puffs are perfect for a fancy soirée. Pass these out and pop the bubbly!

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 6 ounces grated Gruyère
  • freshly ground black pepper
  • freshly ground nutmeg or mustard seed

Method:

  1. Preheat oven to 400°F (200°C)
  2. Line your baking sheets with parchment.
  3. Add the milk, butter, and salt to a large saucepan.
  4. Bring the mixture to a boil over medium high heat.
  5. Add the flour all the once and stir vigorously with a wooden spoon. Once the mixture looks smooth,stir faster.
  6. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on the dough, it will leave a smooth imprint. Transfer dough to a bowl and let cool for 5 minutes, stirring occasionally.
  7. One at a time in a stand mixer at low speed or with a wooden spoon, beat in each egg.
  8. The dough is complete when a small quantity of the dough can stand up on the edge of a spoon.
  9. Stir in the Gruyère and preferred seasonings.
  10. Add the choux paste to a pastry bag and pipe 1 inch balls.
  11. Bake for 15 minutes. Reduce the oven to 350°F (180°C) and bake until brown and firm, 10 to 15 minutes more.
  12. Serve warm. Cheers!