A do-ahead appetizer made from everyday ingredients and beloved by all.
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
1 1/4cupgrated gruyere cheese
Pinchfresh ground nutmegoptional
Pre-heat the oven to 425 degrees and line two baking sheets with parchment paper.
Combine the water, milk, butter, salt, pepper and sugar in a medium saucepan set over medium heat and cook until the butter melts, 1-2 minutes.
Immediately add in the flour and stir until a dough ball forms and pulls away from the sides of the pot. Continue stirring vigorously until the dough is no longer sticky and a film forms on the bottom of the pan.
Stir enthusiastically for another minute or so, until the dough is smooth and glossy. This is an important step because if the batter is too loose when you begin incorporating the eggs, the dough will not puff properly come baking time.
Transfer to a bowl and allow the dough to cool for 1-2 minutes. Add the eggs, one a time, fully incorporating each one before adding another. Scrape down the bowl each time and check the consistency of the paste. It should be stiff enough to stand, but soft enough to spread. Add the cheese and nutmeg (if using) and stir to combine.
Using an ice cream scoop, two spoons, or piping bag fitted with a wide round tip, drop tablespoon-sized dollops of the paste onto prepared baking sheets. Using damp fingers, press down any irregularities in the shape and form a small ball.
Bake for 15 minutes; rotate the pans from front-to-back and top-to-bottom, then reduce the heat to 375 and cook for another 15 minutes, or until the puffs are golden and crisp (ovens may vary, so begin checking them after 10 minutes).
Turn off the heat and allow the pastry to stand in the closed oven for 15 minutes so the insides can thoroughly dry out.
Gougères can be or piped and frozen on a baking sheet before being stored in freezer bags for up to 2 months. Alternatively, you can bake them up to three hours in advance and then reheat in a 350 degrees oven for 3-5 minutes just before serving. Lastly, the dough can be piped, baked, cooled, frozen and stored in a freezer-friendly container. To reheat, warm gougères in a 350 degree oven until hot.