Gouda or Gruyere Gougeres

By KeyIngredient

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 cup all-purpose flour
• 1/4 tsp salt
• 4 large eggs
• 1 1/2 cups coarsely grated gruyere or aged gouda

Details

Servings 2

Preparation

Step 1

Preheat the oven to 375F and line two baking pans with parchment paper.

To make the pate a choux, bring the water and butter to a boil in a medium saucepan over med-high heat. Turn the heat down to low and add the flour and salt all at once, then stir the batter vigorously with a wooden spoon until it pulls away from the side of the pan.

Transfer the mixture to a bowl and beat the eggs in, one at a time, with an electric mixer on high speed, beating well after each addition. The batter should have the consistency and colour of thick pudding, thicker than cake batter but thinner than cookie dough.

Stir the cheese into the pate a choux and drop the batter by heaping spoonfuls (use a regular teaspoon) on the baking sheets, an inch apart. Bake the gougeres for 25 to 30 minutes, or until puffed, golden and crisp.