- Yield 36 pieces
- Prep 15 mins
- Cook 20 mins
These little cheesy puff pastries disappear fast, so keep the recipe readily accessible.
You can fill these cheese puffs with savories such as duxelles (minced sautéed mushrooms), flavored mashed potato or even nuggets of another cheese.
- -- Cooking spray
- 1 cup water
- 6 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon salt
- pinch cayenne
- pinch ground nutmeg
- 1 1/4 cups all-purpose flour
- 5 -- eggs, divided
- 2 cups (8-ounces) shredded Comté cheese
- Preheat oven to 375F. Lightly coat baking sheets with cooking spray.
- Bring water to a boil in a large saucepan. Add butter, salt, cayenne and nutmeg. When butter melts, lower heat and add flour. Stir well, then beat vigorously with a wooden spoon until flour is well incorporated and forms a ball-like mass, about 3 minutes.
- Remove from heat and cool slightly. Make a well in the center of dough. Break 1 egg into the well and beat in thoroughly. When thoroughly mixed, add second egg. Beat well. Repeat with third and fourth egg, beating until dough is smooth and shiny. Beat in cheese. (Dough will be soft.)
- Using 2 spoons, drop dough 2 inches apart onto baking sheet in tablespoon amounts.
- Beat 1 egg with 1/2 teaspoon water in a bowl and lightly brush on each gougère.
- Bake 20 minutes, until golden brown and crusty to the touch. Turn off heat and allow to rest in oven 5 minutes.
Recipe by Francoise Thormann and Nancy Vienneau.