Prep time
Cook time
Total time
Serves: 32
  • ½ cup whole milk
  • ½ cup water
  • ½ cup (8 tablespoons) unsalted butter, room temperature
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs, room temperature
  • 1½ cups shredded cheese (I used cheddar, but a nice Gruyère would be even better)
  1. Preheat your oven to 425 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Add the milk, water, butter, and salt to a medium sized pot and bring to a boil over high heat. Add in the flour, turn the heat down to medium-low, and stir quickly with a wooden spoon until the dough comes together into a smooth ball - this will happen very fast, so keep stirring!
  3. Place the dough in the bowl of a stand mixer and add in the eggs, one at a time, beating in each egg until it is fully incorporated. Don't worry about it when the dough looks like it is separating and breaking - it will come back together after you have finished adding in each egg. Stir in the grated cheese with a wooden spoon until well incorporated.
  4. Drop 1 tablespoon sized balls of dough onto each baking sheet about 2 inches apart. Place them in the oven and turn the temperature down to 375 degrees F. Bake for 12 minutes, rotate the pans, and bake again for another 12-13 minutes, until the gougères are lightly golden and nicely puffed up. Serve warm or room temperature. These will keep well in an airtight container for up to 48 hours.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/04/02/gougeres/