Straight-Up Gruyere Gougeres

Jessie Sheehan is a New York Times best-selling cookbook author and self-proclaimed queen of easy-peasy baked goods. Her latest book "Salty, Cheesy, Herby, Crispy Snackable Bakes" covers 100 savory recipes, including one for deliciously approachble gougeres—which, as a choux-based pastry, might overwise feel intimidating! With a little prep, they come together quickly for any holiday cocktail hour. 

Gougères are light and airy cheese puffs that can be assembled in minutes with no special equipment needed. Yes, folks do make them using a food processor or stand mixer, but we easy—peasy bakers do not. You can make smaller gougères with a 1-tablespoon portion scoop or measuring spoon, and if you do so, you’ll be the proud parent of 48 mini puffs. Congrats to you and the kids.

Recipe by: Jessie Sheehan


Makes 30 gougeres

Process

Heat the oven to 400°F. Line two baking sheets with parchment paper.

Combine the butter, milk, salt, and pepper in a medium saucepan and bring to a boil over medium--high heat. Lower the heat to medium, add the flour, and stir until combined with a wooden spoon or flexible spatula. Continue to cook the dough until it’s smooth, thick, comes together in a mass, and a film begins to form on the bottom of the pan, about 2 minutes. Transfer the dough to a large heatproof bowl and vigorously stir for about 1 minute, until cooled a bit. Add the eggs, one at a time, beating vigorously after each until fully incorporated. Stir in the cheese.

Portion the dough using a 1½--tablespoon portion scoop, if you have one, or two spoons—-each will be about the size of a golf ball—-onto the prepared sheets, leaving about 2 inches between them.

Bake for 20 to 22 minutes, rotating the sheets at the halfway point and swapping their placement in the oven, until the gougères are lightly browned and puffy. Repeat with any remaining dough. Serve warm.

Gougères are best served fresh from the oven and still warm, but will last, in an airtight container, in the refrigerator for 3 days or in the freezer for up to a month. Reheat room--temperature gougères on a parchment--lined baking sheet in a 300°F oven until warm, about 5 minutes.