Ingredients
Scale
- 1 cup unsalted butter cubed
- 2 cups whole milk
- 2 cups all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 teaspoon granulated sugar
- 5 large eggs
- 2 cups sharp cheddar cheese shredded
Instructions
- Preheat your oven to 350°F convection or 375°F conventional. Separate the flour, salt, and sugar into one container and the eggs into another.
- In a high-sided heavy saucepan, combine the butter and milk. Heat on high until the butter melts and the milk reaches a boil. Avoid boiling the milk too long.
- Add the flour mixture all at once, stirring with a wooden spoon to combine. Once it thickens, stir vigorously to remove lumps.
- Continue cooking on high heat, stirring constantly, until a cohesive dough forms, about 2 minutes, pulling away from the sides of the pot.
- Transfer the dough to a stand mixer with a paddle attachment. Beat on medium-high to release steam.
- Once the mixture stops steaming, add the eggs one at a time on medium speed, fully beating after each addition. Adjust egg quantity as needed based on the trench test: the channel should close slowly.
- Mix in the shredded cheddar on medium until evenly combined. Transfer the mixture to piping bags and seal shut.
- Cut the bottom of the piping bag to create a 2-centimeter opening, removing any excess seam. Squeeze from the middle of the bag for better control.
- To prepare the baking sheet, squeeze dots of choux paste at the corners and center to stick down the parchment paper.
- Pipe 2-centimeter rounds while holding the tip about 1 centimeter above the parchment. Twist the wrist to detach the dough neatly. Brush the tops with beaten egg and reshape any points.
- Bake for 18 to 20 minutes, rotating the trays halfway through. Larger rounds may take 20 to 25 minutes. Gougères are ready when puffed and golden brown.
Notes
For added flavor, consider mixing in herbs or spices with the cheese.
These can be frozen after baking and reheated directly from the freezer when needed.
Use a scale for precise measurements if possible for best results.
Nutrition
- Serving Size: 1 Gougère
- Calories: 100
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.