Gougères

Ingredients

• 0.5 cup water
• 0.5 cup whole milk
• 8 tbsp unsalted butter – cut into pieces
• 0.75 tsp kosher salt
• 0.25 tsp ground black pepper
• 0.125 tsp cayenne pepper
• 1 cup all-purpose flour
• 4 large egg
• 1.25 cups Gruyère cheese – grated
• 0.25 cup Gruyère cheese – finely grated (for topping)

Instructions

1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. In a medium saucepan, combine the water, milk, butter, kosher salt, black pepper, and cayenne. Bring to a full boil over medium heat, stirring to melt the butter.
3. Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon, then return the pan to medium heat and cook, stirring constantly, until the dough pulls into a smooth ball and leaves a thin film on the pan, 2–3 minutes.
4. Scrape the dough into a large bowl (or the bowl of a stand mixer fitted with the paddle). Let cool for 2–3 minutes so it is hot but not steaming.
5. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is glossy and smooth and falls from the spatula in a thick V-shaped ribbon.
6. Fold in 1.25 cups grated Gruyère until evenly distributed.
7. Transfer the dough to a piping bag fitted with a 1/2-inch round tip (or use two spoons). Pipe or scoop 1.5-inch mounds onto the prepared sheets, spacing about 2 inches apart. Sprinkle the tops evenly with the remaining 0.25 cup finely grated Gruyère.
8. Bake at 425°F for 10 minutes, then (without opening the door if possible) reduce the oven temperature to 375°F and continue baking 15–20 minutes, until puffed, deeply golden, and crisp.
9. Turn off the oven. Using a skewer, poke a small hole in the side of each gougère to release steam. Return pans to the turned-off oven with the door ajar for 5 minutes to dry the interiors.
10. Serve warm. If making ahead, re-crisp on a sheet pan at 350°F for 5–7 minutes before serving.