Adapted from Around My French Table by Dorie Greenspan
Yield: About 36 gougères
  • ½ cup whole milk
  • ½ cup water
  • 8 tablespoons (about 113 grams) unsalted butter, cut into 4 pieces
  • ½ teaspoon salt
  • 1 cup flour
  • 5 large eggs, brought to room temperature
  • 1½ cups (about 6 ounces) grated gruyere cheese (substitute sharp cheddar, Comté, or Emmenthal)
  1. Preheat the oven to 425F and line two baking sheets with silicone baking mats or parchment paper.
  2. Bring the milk, water, butter, and salt to a rapid boil over high heat. Add the flour, lower the heat, and stir vigorously with a wooden spoon. The dough should come together and a light crust will form at the bottom of the pan - keep stirring! Stir for another minute or two until very smooth.
  3. Turn the dough into a mixing bowl and allow to sit for 1 minute. Add the eggs, one at a time, stirring vigorously until the dough is thick and has a nice sheen (make sure each egg is fully incorporated before adding the next). Stir in the grated cheese. At this point the dough needs to be spooned out immediately.
  4. Spoon out about 1 tablespoon of dough and carefully drop on the baking sheet. Repeat with remaining dough, leaving about 2 inches between each gougère. {At this point gougères can be frozen to be baked later.} Transfer the baking sheets to the oven and immediately reduce the temperature to 375F. Bake until puffed and golden, about 24 to 30 minutes, rotating the pans halfway. Serve immediately - that is when they are at their best!
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/gougeres/