RECIPE: Gougeres – Tiny Cheese Puffs

Gougeres – Tiny Cheese Puffs

Unsalted butter and flour for baking sheets
8 tbs unsalted butter, chilled, cut into small pieces.
Pinch of salt
1 cup water
1 cup minus 1 tbs all-purpose flour, sifted
4 large eggs, lightly beaten
¾-1 cup freshly grated Gruyere cheese

Preheat oven to 400. In a medium-size heavy-bottom saucepan, combine the butter, salt, and water over high heat, bring to a boil, whisking occasionally. When mixture boils, remove from heat. Add the flour all at once, and beat vigorously with a wooden spoon until the mixture comes away from the sides of the pan. Return the pan to low heat and continue beating for 1 minute, to dry out the dough.

Quickly transfer the dough to the bowl of a heavy-duty electric mixer with a flat paddle. Gradually add the eggs one at a time and ½ cup of the cheese, mixing at a moderately high speed to incorporate the maximum amount of air. Dough should have the consistency of very thick mayonnaise.
Transfer the dough to pastry bag fitted with a plain ½” tip. Pipe into 2” mounds, spacing them about 2” apart. Or carefully spoon dough onto the sheet with a tablespoon. Sprinkle the tops with the remaining ¼ cup of cheese. Place in the center of the oven and bake until puffs are an even golden brown, 20-25 minutes. Avoid opening the door because the humidity will escape causing the puffs to dry. Serve warm or at room temperature.