Puffy, Cheesy Gougères Belong at Every Holiday Party

Leah Perez

Yields: 35-40

Prep Time: 10 mins

Total Time: 1 hour 10 mins

Ingredients

  • 1/2 c.

    unsalted butter

  • 1/2 c.

    whole milk

  • 1/2 tsp.

    kosher salt

  • 1 c.

    all-purpose flour

  • 3/4 tsp.

    ground mustard

  • 1/4 tsp.

    ground cayenne

  • 4

    large eggs, room temperature

  • 1 c.

    shredded sharp white cheddar cheese (4 oz.)

  • 2 tbsp.

    minced fresh chives

  • Flaky sea salt, for sprinkling (optional)

Directions

  1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

  2. In a medium saucepan, heat 1/2 cup of water, butter, milk, and salt over medium heat until the mixture comes to a boil. Remove the pan from the heat, add the flour, mustard, and cayenne, and stir with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium heat. Stir continuously until the dough is smooth, forms a skin on the bottom of the pan, and is pulling away from the edges of the pan, 4 to 5 minutes.

  3. Place the dough into the bowl of a stand mixer. Allow the dough to cool for 5 to 7 minutes. Using the stand mixer fitted with the paddle attachment, beat the dough for 1 minute on medium speed. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat very well, until the eggs are fully incorporated. Add the cheese and chives, beating until well combined.

  4. Transfer the mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1A). On one of the prepared baking sheets, hold the piping tip ½ inch above the parchment paper. Holding the tip still, apply even pressure until the batter forms a 1 1/2-inch circle. Stop squeezing and move the tip in a quick circular motion as you lift away so that it does not end in a point. Repeat with remaining batter and remaining baking sheet. If necessary, use a wet finger to smooth any points on the gougères. Sprinkle with the sea salt, if you like.

  5. Bake the gougères until they are puffed and golden brown, 25 to 30 minutes, moving the pan on the top rack to the bottom, and the pan on the bottom rack to the top after 18 minutes. Serve warm or at room temperature.

Tip: For more classic gougères, swap the cheddar cheese for gruyère.

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