Learn how to make triple cheese gougères, a traditional baked pastry made with choux dough, with this simple tutorial. Gougères can be made a few hours ahead of time (or frozen) and reheated in a warm oven just before serving.
3ounces (85g)Castello Swiss Alps cheese or gruyere equal combination of Hirten, Weissbier, and Classic, plus more for topping
2large eggsdivided
Egg Wash:
1large eggbeaten
Instructions
Preheat oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper (or Silpat).
In small bowl, combine the all-purpose flour, salt, and cayenne pepper (if using) and whisk together. Set aside.
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.
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.
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.
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).
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.
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.
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.
Tips for Success:
Gougères can be made a few hours ahead of time (or frozen) and reheated in a warm oven just before serving.