Makes roughly 40 gougères
- 1/2 cup whole milk
- 1/2 cup of unsalted butter, cut into tablespoons
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cups of shredded Gruyère cheese + more for sprinkling
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground black pepper
This week, we took a peek through one of our favorite go-tos, Cherry Bombe: The Cookbook, to test out a recipe for gougères. These fluffy hors d'oeuvres combine our favorite not-so-guilty food pleasures– French Cheese and bread. Whoever told you cheese puffs are just for children and hangover snacking was sorely mistaken.
Preheat oven to 375ºF.
Combine 1/2 cup of water, the milk, butter, and salt into a medium saucepan and bring to a boil. Add the flour a little bit at a time, stirring with a wooden spoon until a smooth dough forms. Cook for about 2 minutes, stirring constantly until dough pulls aways from pan.
Transfer dough to a bowl and let cool, for about 1 minute. Beat 1 egg at a time into the dough, incorporating thoroughly. Add the cheese, nutmeg, and pepper.
Line 2 baking sheets with parchment paper. Fill a pastry bag with the dough and pipe 1-inch mounds onto the baking sheet, 1 inch apart. Sprinkle the remaining cheese and bake for 20-22 minutes, until puffed and slightly golden. Do not over bake.