These Cheddar Gougères are like magical cheese puffs from France, but we’ve given them an American twist that’s both simple and scrumptious! Picture this: crispy on the outside, light and puffy on the inside, and oh-so-cheesy. They’re not just delicious; they’re the perfect partner for your favorite wine or cocktails.
Cheddar Gougeres
Ingredients
- 3 tablespoons unsalted butter cut into ½-inch cubes
- ¼ cup water
- ¼ cup whole milk
- ¼ tsp black pepper
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup all-purpose flour
- 3 oz extra sharp cheddar cheese shredded from a block
Instructions
- Preheat your oven to 500˚F and line a sheet pan with parchment paper.
- In a saucepan over low heat, melt butter, water, milk, salt, and pepper.
- Bring it to a boil, then add all the flour, stirring vigorously. Remove from heat when fully combined.
- Return to medium heat, cook for a few minutes until a thin film covers the pan’s bottom and the dough easily pulls away from the sides.
- Transfer the dough to a bowl, spread it up the sides to cool.
- Beat eggs in a separate bowl, then add to the dough gradually, beating with an electric mixer until glossy.
- Stir in 2.5 oz of shredded cheddar cheese.
- Transfer the dough to a piping bag with a ½-inch round tip.
- Pipe 1 ½ tablespoons of dough onto parchment paper, flatten the tops, and sprinkle remaining cheddar on top.
- Place in the 500˚F oven, turn off the oven, and set a timer for 15 minutes. Do NOT open the door.
- After 15 minutes, turn the oven back on to 350˚F and bake for another 10 minutes. Optionally, stab each puff with a fork after 5 minutes for extra crispiness.
Notes
- Avoid opening the oven during the first 15 minutes to allow the gougères to rise.
- Once baked, cool completely and store in an airtight container for up to 24 hours. Freeze for longer storage.
- Make ahead by freezing the piped dough for up to 2-3 months and bake directly from the freezer.
- Test choux readiness with the finger or V test; the dough should be glossy and thick. Adjust the egg amount based on the panade’s water content.