Gougères
Author: 
 
Ingredients
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon dry mustard powder
  • ⅛ teaspoon cayenne pepper
  • ½ cup 2 percent or whole milk
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • 2 large eggs
  • ½ cup finely shredded Comté, Gruyère, Emmental, or fontina cheese (about 2 ounces)
Instructions
  1. Mise en place ~ Gather all ingredients.
  2. Line a baking sheet with parchment.
  3. Preheat the oven to 400°F.
  4. Measure flour; set aside.
  5. In a medium-size saucepan, heat the milk and butter, salt, cayenne, and dry mustard over medium heat until the butter is melted and the milk comes to a boil.
  6. Add the flour mixture all at once to the milk mixture.
  7. Beat with a wooden spoon until the mixture pulls away from the sides of the pan. It will form a ball; cook and stir for 1 minute more.
  8. Remove the pan from the heat and place in the Kitchenaid; beat until mixture cools.
  9. Don’t add egg until choux cools, you don’t want the eggs to scramble.
  10. Add the eggs, one at a time, beating the first until it is completely incorporated and the dough is smooth before adding the second.
  11. Mix in the cheese just to incorporate.
  12. Fill a pastry bag to pipe 20 mounds of the dough onto the baking sheet.
  13. Bake the gougères for 15 minutes. Reduce the oven temperature to 350°F.
  14. Continue to bake until golden brown on the outside, 8 to 10 minutes more.
  15. The insides should be dry but soft—pull one open to test it.
  16. Place on a wire rack to cool.
  17. Serve warm or at room temperature.
Notes
You should check your oven and not rely to heavily on the time.
You can make this all by hand if you have a strong arm, but I used my Kitchennaid. It is your choice.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/gougeres/