Gougères (Cheese Puffs)

By Alqualonde

A silver tray holding burnished Gruyère pastry puffs called gougères, which arrived steaming from the oven, exuding the swoon-inducing scent of toasted cheese. They were featherlight, tender, and silky with eggs and butter, far more fragile than my familiar baguettes yet far more savory

Ingredients

• 1/2 cup milk
• 8 tbsp. unsalted butter, cubed
• 1/2 tsp. kosher salt
• 1 cup flour
• 4 eggs, at room temperature
• 6 oz. Gruyère cheese, grated

Preparation

Step 1

1. Heat oven to 425°. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.

2. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375°. Bake until golden brown, about 30 minutes.