Ingredients
Equipment
Method
Step-by-Step Instructions:
- In a medium saucepan over medium heat, combine the room temperature salted butter, water, granulated sugar, and sea salt. Stir occasionally until the butter has melted completely and the mixture comes to a gentle boil.
- Once boiling, remove the saucepan from the heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes.
- Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should become smooth and glossy. Once all the eggs are incorporated, fold in the finely grated cheddar and gruyère cheeses until evenly distributed.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, whisk together the additional egg and water. Brush the tops of the piped dough with the egg wash, then sprinkle the freshly grated Parmesan cheese on top of each mound.
- Bake in the preheated oven for 20-25 minutes or until the gougères are puffed up and golden brown. Do not open the oven door during the first 15 minutes of baking, as this may cause the puffs to collapse.
- Once baked, remove the cheese puffs from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature, and enjoy the delightful flavor and texture of your homemade cheese puffs (gougères)!
Notes
- For gluten-free gougères, substitute with a gluten-free flour blend.
- Experiment with different cheeses like mozzarella or feta for unique flavors.
- Allow cheese puffs to cool completely before storing in an airtight container.