Two-Cheese Gougères

Ingredients

• 1 cup water
• 8 tbsp unsalted butter (Cut into pieces)
• 1 tsp fine sea salt
• 1 cup all-purpose flour (Spoon into the measuring cup and level)
• 4 large eggs (At room temperature if possible)
• 5 oz Comté cheese (Finely shredded; Gruyère may be substituted)
• 1 oz Parmesan cheese (Finely grated)
• 1 tbsp Dijon mustard
• black pepper (To taste)

Steps

1. 1

   In a medium saucepan, combine the water, butter, and salt. Heat over medium until the butter has fully melted and the water is actively boiling. Do not add the flour before both conditions are met; the boiling liquid is needed for the flour to gelatinize and for the choux paste to hold its shape.

2. 2

   Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until no dry flour remains and the mixture forms a cohesive paste.

3. 3

   Return the saucepan to medium heat. Cook the paste, stirring constantly, until it pulls away from the sides of the pan and a thin film forms on the bottom, about 2 to 3 minutes. The dough should look smooth and slightly glossy.

4. 4

   Transfer the hot paste to a mixing bowl and let it cool for several minutes, stirring occasionally, until warm rather than steaming hot.

5. 5

   Add the eggs one at a time, beating thoroughly after each addition. Wait until each egg is fully incorporated before adding the next. The finished paste should be smooth, thick, and glossy.

6. 6

   Add the Dijon mustard, black pepper, most of the Comté, and the Parmesan. Fold just until evenly distributed. Do not overmix after adding the cheeses, as the fat from the Comté can separate.

7. 7

   Cover the bowl and refrigerate the choux paste until firm, at least 30 minutes and preferably until thoroughly chilled.

8. 8

   Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

9. 9

   Scoop the chilled dough into 12 mounds, about 3 inches in diameter, leaving space between them for expansion. Smooth or round the tops with a damp fingertip, then sprinkle with the reserved Comté.

10. 10

    Bake for about 30 to 35 minutes, until the gougères are puffed, deeply golden, and firm on the outside. Avoid opening the oven during the first part of baking, or the pastries may deflate.

11. 11

    Turn off the oven, crack the door, and let the gougères cool inside for several minutes to help them set. Serve warm or at room temperature.

Notes

The source states that the recipe makes 12 three-inch gougères and requires about 40 minutes of active time plus refrigeration and cooling, with a total cook time of about 1¼ hours. The exact ingredient quantities and method were not visible in the supplied page excerpt because the recipe is member-gated; quantities and detailed steps are therefore culinary estimates based on standard pâte à choux technique. Serve as an appetizer, with charcuterie, or split and fill with cured meats and cheese. Comté can be replaced with the milder Gruyère.

Nutrition per serving

• appetizer
• French
• baked
• vegetarian
• cheese
• pâte à choux
• charcuterie board
• make-ahead