Gougères

Gougères
Get the recipe for Gougères »Christopher Testani

These irresistible French “cheese puffs” are the perfect hors d’ oeuvre.

Equipment

Gougères
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
Yield: makes 45
Time: 1 hour, 15 minutes

Ingredients

  • 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)

Instructions

  1. Preheat the oven (with its 2 racks evenly spaced) to 425°F. Line 2 large baking sheets with parchment paper and set aside.
  2. 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.
  3. 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.