Gougères | Spencer Cooks

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

Emmental is often less expensive while still providing a similar flavor.

Measure out 1/2 cup of water and 1/2 cup of milk and combine them in a small pot.

Add 6 tablespoons of butter and a heavy pinch of salt to the pot.

Heat the mixture on the stove until it comes to a light boil, making sure it doesn't reach a rolling boil.

Once boiling, add 1 cup of all-purpose flour all at once and stir vigorously to form a paste.

Cook the mixture for a few minutes until it resembles a thick paste, similar to mashed potatoes, and a skin starts to form.

Turn off the heat and transfer the paste to a mixing bowl to cool for about 10 to 15 minutes until it reaches room temperature.

Add 4 large eggs one at a time to the cooled paste, mixing well after each addition until fully incorporated.

After adding all the eggs, check the consistency: it should form a 'V' shape when pulled out with a spoon.

Stir in 1 1/2 cups of grated cheddar cheese, black pepper, freshly grated nutmeg, and chopped chives until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens