Recipe: Gougères (Cheese Puffs)


1/2 cup unsalted butter, chilled
1 cup water
1/2 tsp. kosher salt
1 cup unbleached all-purpose flour
5 whole eggs
1-1/2 cups Comte cheese
1 whole egg mixed with 1 Tbsp. water


Preheat oven to 400°. Line two baking sheets with parchment.

Cut the butter into small bits. Put the water in a heavy pan and bring it to a boil. Add the butter and salt and stir until melted. Reduce heat to low. Add the flour all at once and stir like mad for two minutes. The mixture should form a ball that does not stick to the sides of the pan. Remove from heat and beat in the eggs one at a time, making sure that each egg is thoroughly mixed in before you move on to the next. When all the eggs are in, you should have a satiny dough that holds a peak well. Beat in 1 cup of the grated cheese. With a spoon or pastry bag, scoop the mixture onto the baking sheet in 36 small balls. Brush with egg/water mixture. Top with remaining cheese. Bake 15-20 minutes, until puffed and golden brown. Serve warm.