Yields about 75 one inch Gougères
1 cup water
½ cup butter (= 1 stick)
1 tbsp sugar
½ tsp salt
1 ¼ cups bread flour (Italian type “00” is best)
4 large eggs
1 egg, beaten, for egg wash
1 cup sharp cheddar, shredded
1 cup parmesan, grated
Preheat oven to 400˚F. Line two cookie sheets with parchment paper.
- In a medium saucepan, bring the water, butter, sugar, and salt to a boil.
- Reduce heat to low and add the flour all at once. Stir vigorously until the mixture pulls together to form a smooth ball and pulls away from the sides of the pan.
- Transfer the hot dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the dough cools down until it is just warm to the touch.
- Still on medium speed, add four of the eggs, one at a time, pausing between each addition to allow each egg to absorb completely into the dough.
- After the last egg has been added, stop the mixer. Add both cheeses to the bowl. Restart the mixer and mix on medium low until the cheeses have been absorbed into the dough.
- Using two teaspoons or a pastry bag fitted with a large round tip, place small mounds of dough (approximately one inch diameter) onto the prepared cookie sheets. If desired, beat the fifth egg in a small bowl to create an egg wash, and brush each bit of dough with the egg.
- Bake in preheated oven until slightly brown, approximately 17 minutes. (If using the egg wash, the Gougères with have a darker brown color when done. Note that they stay crisper without the egg wash.)