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Basic Gougères (Choux Pastry Puffs)

plate of freshly baked gougeres
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Serve these light little choux pastry bites as-is or split them in half and fill them with chicken, ham, or another kind of sandwich filling. 

Ingredients

Scale
  • 1/2 cup water
  • 1/2 cup whole milk or light cream
  • 1/4 teaspoon salt
  • 8 tablespoons (4 ounces) salted butter, cut into 8 to 10 smaller pieces
  • 1 cup all-purpose flour, 4 1/2 ounces
  • 4 large eggs
  • 4 ounces Gruyere cheese, shredded (about 1 cup)
  • Dash nutmeg
  • Dash freshly ground black pepper

Instructions

  1. Line two baking sheets with parchment paper or silicone baking mats.
  2. Heat the oven to 400 F.
  3. In a medium saucepan, combine the water, milk or light cream, salt, and butter. Bring the mixture to a boil over medium-high heat.
  4. When the mixture is boiling, add the flour and stir it with a wooden spoon until dough leaves the sides of the pan and forms a ball.
  5. Transfer the dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 to 3 minutes.
  6. Beat the hot dough on low speed for 1 minute. Quickly (so the egg won’t begin to cook when it hits the hot dough) beat in the first egg, beating until well blended. Continue beating in the remaining eggs, one at a time, and beat well after each addition.
  7. Add the Gruyere cheese, nutmeg, and ground black pepper; continue to beat until the dough is smooth and well blended.
  8. Using a food storage bag with a small part of a corner cut out or a pastry bag, pipe the gougere dough onto the prepared baking sheets. Moisten a finger with water and gently smooth the tops, so there are no peaks (if peaks are left, they might scorch in the oven).
  9. Bake the gougeres in the preheated oven for about 20 minutes, or until they are nicely puffed and golden brown.

Find it online: https://classic-recipes.com/basic-gougeres/