Triple Cheese Gougères

🧂 Ingredients

• 2½ ounces (70g) unbleached all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon ground cayenne pepper

  optional
• ½ cup (120 mL) whole milk

  or water
• 2 ounces (55g) unsalted butter
• 3 ounces (85g) Castello Swiss Alps cheese or gruyere

  equal combination of Hirten, Weissbier, and Classic, plus more for topping
• 2 large eggs

  divided
• 1 large egg

  beaten

Instructions

• 1 Preheat oven to 425°F (220°C) with a rack in the center position. Line a half
  sheet pan with parchment paper (or Silpat).
• 2 In small bowl, combine the all-purpose flour, salt, and cayenne pepper (if
  using) and whisk together. Set aside.
• 3 In a saucepan, combine the whole milk and butter and place over medium-high
  heat. Bring to a rolling boil, watching carefully to avoid the mixture from over
  boiling or evaporating.
• 4 Turn down the heat to low and immediately add in the flour mixture at once,
  stirring with a wooden spoon until the mixture comes together. There should be a
  light coating on the bottom of the pan, as it begins to dry out a bit. Add the
  grated cheese and stir until melted and combined.
• 5 Transfer the dough to the bowl of a stand mixer fitted with the paddle
  attachment. Over medium speed, beat the dough until it has cooled slightly.
• 6 With the mixer at medium high speed, add the eggs, one at a time, allowing the
  eggs to be absorbed fully before adding the other. You want the dough to not be
  stiff or runny. It should hang from the paddle attachment in a “V” shape (see
  photos in post).
• 7 Transfer the dough to a piping bag fitted with a round large tip - or use two
  spoons. Pipe the batter into small rounds (roughly 1-inch in diameter) onto the
  lined baking sheet, setting them apart by several inches. Brush the tops of each
  gougere with egg wash and sprinkle with additional grated cheese.
• 8 Bake for 15 minutes. Rotate the pan and turn down the oven to 325°F (165°C) and
  bake for an additional 7 to 10 minutes or until golden brown and light in
  weight. Serve hot.
• 9 Note: Gougères can also be made a few hours ahead of time (or baked and frozen)
  and reheated in a warm oven just before serving.

Nutrition Info