These savory puffs blend cheese into a basic pâte à choux dough. You can easily half or double the recipe. But it’s unlikely you’ll have leftovers—these airy bites go fast, especially when fresh from the oven.
- 8 large eggs
- 2 egg yolks
- 1 ¼ cups water
- 1 ¼ cups milk
- 1 ½ cups butter
- 1 ½ teaspoons light brown sugar
- 1 teaspoon salt (3 grams)
- 2 ½ cups (312 grams) all-purpose flour
- 1 cup grated Singing Brook Cheese* (or Parmesan) (100 grams)
- Sea salt
- Preheat oven to 375°. Line baking sheets with parchment paper.
- In a medium saucepan, bring 1 ¼ cups water and next 4 ingredients to a simmer over medium heat, add flour, stirring with a wooden spoon, until mixture pulls away from the pan, about 2 to 3 minutes.
- Pour into the mixer fitted with paddle, beat 3 to 4 minutes, allowing mixture to cool before adding eggs. Add the eggs, one at a time, until mixture is smooth and creamy.
- Mix to combine. When the mixture will sustain a “bird’s beak” when a small amount is lifted, it is ready. Add cheese and stir just until combined.
- Pipe out in rounded circles, about the size of a quarter, 1 inch apart on prepared pans. Sprinkle with more grated cheese and sea salt.
- Bake for about 8 minutes. Spin in oven for even baking, and then bake about another 5 minutes. Gougères should be puffed and golden brown.