These irresistible French “cheese puffs” are the perfect hors d’ oeuvre.
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- Large Baking Sheets
- Parchment Paper
- Medium Pot
- Wood Spoon
- Large Bowl
- Hand Mixer
- 1-Ounce Scoop or Medium Spoon
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Yield: makes 45
Time: 1 hour, 15 minutes
- ½ cup whole milk
- 8 Tbsp. unsalted butter, cut in small cubes
- ½ tsp. kosher salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 6 oz. Gruyère cheese, coarsely grated (11/2 cups)
- Preheat the oven (with its 2 racks evenly spaced) to 425°F. Line 2 large baking sheets with parchment paper and set aside.
- To a medium pot, add the milk, butter, salt, and ½ cup water, and bring to a boil over high heat. Add the flour and use a wood spoon to beat the mixture until a soft dough forms. Lower the heat to medium and cook, stirring constantly, until the dough pulls away from the sides of the pot as you stir, 2–3 minutes. Transfer to a large bowl, then use a hand mixer to beat in 1 egg until smooth. Repeat with the remaining eggs until all are incorporated, then stir in the cheese.
- Using a 1-ounce scoop or medium spoon, portion 2-tablespoon-size scoops of batter onto the lined baking sheets, leaving at least 2 inches between each scoop. Quickly transfer the gougères to the oven and immediately lower the temperature to 375°F. Bake until firm and pale golden brown, 25–30 minutes. Serve warm or at room temperature.