Gougères
These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.
Ingredients
Makes about 50 Servings
6 tablespoons (¾ stick) unsalted butter, cut into pieces
¾ teaspoon kosher salt
Pinch of nutmeg
1¼ cups all-purpose flour
4 large eggs
6 ounces (1½ cups) grated Comté cheese or Gruyère
½ teaspoon freshly ground black pepper
1 large egg yolk
Preparation
Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
DO AHEAD: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.
These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.
Ingredients
Makes about 50 Servings
6 tablespoons (¾ stick) unsalted butter, cut into pieces
¾ teaspoon kosher salt
Pinch of nutmeg
1¼ cups all-purpose flour
4 large eggs
6 ounces (1½ cups) grated Comté cheese or Gruyère
½ teaspoon freshly ground black pepper
1 large egg yolk
Preparation
Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.
Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.
DO AHEAD: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.
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