- ½ cup whole milk
- ½ cup water
- 1 stick unsalted butter 8 tablespoons
- ½ tsp. salt
- 1 cup all-purpose flour
- 5 large eggs room temperature
- 1½ cups grated cheese Gruyere, Emmental, Swiss, Cheddar or a combination
- Preheat to 425F and line 2 baking sheets with parchment paper.
- In a medium sized saucepan over high heat, bring milk, water, butter and salt to a boil while whisking.
- Add flour, lower heat to medium-low, and stir with a wooden spoon until dough is smooth (a few minutes). Should resemble play dough.
- Remove from heat and transfer to an electric mixer with a paddle attachment.
- Slowly add eggs one at a time. Make sure each egg is incorporated into the dough before adding the next egg. The dough should be shiny and smooth.
- Finally, beat in the cheese. Spoon onto prepared baking sheets by the tablespoon, about 2 inches apart—about a dozen on each baking sheet.
- (Some recipes call for a few sprinkles of Kosher salt or a little grated Parmesan on each puff to give the top a crackly texture. Use salt only on those you plan to serve immediately as salt attracts moisture.)
- Put the sheets into the oven and immediately reduce the oven temperature to 375F. Bake for 12 minutes. Rotate baking sheets top to bottom and also front to back to ensure even baking. Bake for an additional 12-14 minutes, or until golden.
- Serve warm or at room temperature.
- Kitchen Note: If making gougères ahead, freeze the clumps of pastry dough on a cooking sheet until solid, then store in a heavy freezer bag. For a quick appetizer, remove and place frozen puffs onto a parchment covered baking tray and cook at 350 degrees for 20-25 minutes. Puffs can be split and filled with a thin sliver of ham or a spread.
- Recipe from Dorie Greenspan.