These little cheese puffs are absolutely irresistible straight out of the oven—golden, airy, and full of rich Gruyère flavor. Serve them warm, and they’ll disappear fast.
Ingredients:
- 100 g grated Gruyère cheese
- 60 g all-purpose flour, sifted
- 120 ml water
- 45 g unsalted butter, cubed
- Pinch of salt
- Pinch of sugar
- 2 large eggs
Instructions:
Preheat the oven to 325°F.
In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil.
Remove from the heat and add all the flour at once. Stir vigorously with a wooden spoon until fully combined.
Return the pan to medium heat and stir constantly until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes.
Transfer the dough to a mixing bowl and let it cool slightly for 2–3 minutes.
Lightly beat the eggs in a separate bowl.n Gradually add the eggs to the dough, a little at a time, beating well after each addition (use a wooden spoon or electric mixer).
Stir in ½ cup of the Gruyère. The finished dough should be smooth, thick, and glossy.
Lightly grease or line two baking sheets with parchment paper.
Transfer the dough to a piping bag fitted with a plain round tip. Pipe 1-inch mounds onto the prepared baking sheets, spacing them about 1¼ inches apart. Dip a fork in beaten egg or water and gently flatten the tops. Sprinkle each gougère with the remaining ½ cup of Gruyère.
Bake for 20–25 minutes, or until puffed and golden brown.
Serve warm.