| ||8 || Tbsp. butter, cut into pieces |
| ||¾ || cup milk |
| ||~ || Salt and freshly ground white pepper |
| ||1 || cup flour |
| ||4 || large eggs, at room temperature |
| ||1½ || cups grated Comté or Gruyère cheese |
- Combine the butter, ½ cup of the milk, and ½ cup water in a medium saucepan over high heat. Season generously with salt and pepper. Bring to a boil. When the butter has melted, remove the pan from the heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a thick dough and pulls away from the sides of the pan, 1 to 2 minutes. Return the pan to the heat for 1 minute, stirring constantly. Remove from the heat and let the dough cool to room temperature.
- Beat in the eggs, one at a time, making sure each egg is completely incorporated into the mixture and the dough is smooth after each addition. The dough should be thick, shiny, and smooth. Add 1 cup of the cheese and beat in until well combined.
- Preheat the oven to 400 degrees.
- Spoon tablespoon-size mounds of the dough onto nonstick baking sheets, leaving about 1 inch between each. Brush the tops with the remaining ¼ cup milk, then sprinkle with the remaining ½ cup cheese.
- Bake one tray at a time in the lower third of the oven until the gougères have doubled in size and are golden, 20 to 25 minutes. Serve warm or at room temperature.
The science of baking
Copyright © 1999 Chronicle Books