- 1 cup water
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup all purpose flour
- 1/4 tsp salt
- A pinch or two of ground cayenne pepper, nutmeg or white pepper
- 4 large eggs
- 1 cup shredded gruyere, Swiss, sharp cheddar, or other flavorful semi-hard cheese (plus 1/2 cup shredded cheese for topping)
- Arrange one oven rack to upper third position of oven and another to lower third position. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or foil. (Oil foil if using.)
- In a large heavy saucepan, combine water, butter, salt and cayenne pepper. Bring to a boil over medium-high heat. Remove from heat. Add flour, all at once, and stir with a wooden spoon until well blended.
- Beat in one egg at a time, making sure each egg is thoroughly incorporated before adding another. (Or, transfer dough to bowl of an electric stand mixer or food processor and beat in eggs, one at a time.) Stir in 1 cup of cheese.
- Spoon dough into a pastry bag fitted with a 1/2-inch tip. Or, spoon dough into a large food-safe plastic bag and cut across one corner of the bag to make a 1/2-inch opening.
- Pipe about 1 Tbsp portions of dough into small mounds about 2-inches apart on baking sheets. Sprinkle with remaining shredded cheese.
- Bake for 20 to 30 minutes, switching position of sheets in oven halfway through baking, until gougere are puffed and golden.
- Serve warm or at room temperature. If made ahead, wrap in foil and reheat in 350°F oven for 10 minutes or till warm. Makes about 40.
Ratings and Reviews
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