Gougères

Ingredients

• 2 large eggs (plus 1 large white; beaten and measured to 1/2 cup)
• 1 egg white (large; part of the egg mixture)
• 0.25 tsp salt
• 0.5 cup water
• 2 tbsp unsalted butter (cut into 4 pieces)
• cayenne pepper (pinch)
• 0.5 cup all-purpose flour
• 4 oz Gruyère cheese (shredded (1 cup); preferably aged about one year)

Steps

1. 1

   Adjust oven rack to upper-middle position and heat oven to 425 degrees.

2. 2

   Line a rimmed baking sheet with parchment paper and nest it in a second rimmed baking sheet to prevent the bottoms from overbrowning.

3. 3

   In a 2-cup liquid measuring cup, beat the 2 eggs, 1 egg white, and 1/4 teaspoon salt until well combined. You should have about 1/2 cup of egg mixture; discard any excess and set aside.

4. 4

   Heat the water, butter, and cayenne in a small saucepan over medium heat.

5. 5

   When the mixture begins to simmer, reduce heat to low and immediately stir in the flour using a wooden spoon.

6. 6

   Cook, stirring constantly using a smearing motion, until the mixture is very thick, forms a ball, and pulls away from the sides of the saucepan, about 30 seconds.

7. 7

   Immediately transfer the mixture to a food processor and process with the feed tube open for 5 seconds to cool slightly.

8. 8

   With the processor running, gradually add the reserved egg mixture in a steady stream.

9. 9

   Scrape down the sides of the bowl and add the shredded Gruyère cheese.

10. 10

    Process until the paste is very glossy and flecked with coarse cornmeal–size pieces of cheese, 30 to 40 seconds.

11. 11

    Scoop 1 level tablespoon of dough and, using a second small spoon, scrape the dough onto the prepared sheet into a 1 1/2-inch-wide, 1-inch-tall mound. Repeat to make 24 mounds, spacing them 1 to 1 1/4 inches apart.

12. 12

    Using the back of a spoon lightly coated with vegetable oil spray, smooth away any creases and large peaks on each mound.

13. 13

    Bake until the gougères are puffed and the upper two-thirds of each are light golden brown (the bottom third will still be pale), 14 to 20 minutes.

14. 14

    Turn off the oven and leave the gougères inside until they are uniformly golden brown, about 10 to 15 minutes. Do not open the oven for at least the first 8 minutes of this resting period.

15. 15

    Transfer the gougères to a wire rack and let cool for 15 minutes. Serve warm.

Notes

Use a Gruyère that has been aged for about one year for best flavor. If you don't have two baking sheets, you can use a crumpled and unrolled sheet of aluminum foil under the parchment paper to insulate the bottom. The dough can also be piped using a pastry bag fitted with a 1/2-inch plain tip. To store: keep in an airtight container at room temperature for 24 hours or freeze for up to 1 month. Re-crisp in a 300°F oven for 7 minutes.

Nutrition per serving

• appetizer
• French
• vegetarian
• baked
• cheese puffs
• hors d'oeuvres
• party food