These savory cheese puffs are a specialty of Burgundy, France, and are the perfect accompaniment to a cocktail or glass of wine. We’ve flavored our version with fresh herbs, but feel free to omit them. To prepare the gougères in advance, pipe the dough, top with cheese, and freeze on a baking sheet until firm; transfer to resealable plastic bags, and freeze until ready to bake, up to three weeks.

　　

Ingredients

makes 5 dozen

　　1 1/4 cups all-purpose flour, plus more for marking

　　1 stick (1/2 cup) unsalted butter

　　2 teaspoons salt

　　1 teaspoon sugar

　　1/4 teaspoon paprika

　　1/4 teaspoon freshly ground black pepper

　　1/4 teaspoon freshly grated nutmeg

　　1 1/2 cups grated Gruyère cheese (5 ounces)

　　1/4 cup grated Parmesan cheese, plus 1/4 cup for sprinkling (about 1 ounce total)

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh chives

　　4 large whole eggs, plus 1 large egg white if needed

　　

Step 1

Preheat the oven to 425°F. Line three large baking sheets with nonstick baking mats, such as Silpats, or parchment paper. Dip a 1 1/2-inch round cookie cutter in flour, and mark circles about 1 inch apart on the prepared sheets; set aside.

　　

Step 2

In a medium saucepan, combine 1 cup water with the butter, salt, sugar, paprika, pepper, and nutmeg over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes. Stir in both cheeses and the herbs, and mix just until the cheese is melted.

　　

Step 3

Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Add 3 eggs, one at a time, mixing on medium speed until incorporated. Lightly beat the last egg, and add a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting—it should form a soft peak. If a soft peak does not form, the batter needs more egg. If you have added all the egg and the batter still won’t form a soft peak, add the egg white, a little at a time, until it does.

　　

Step 4

Transfer dough to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco #808); pipe puffs to fit in the floured circles. Sprinkle each puff with remaining Parmesan. Bake, rotating sheets halfway through, until puffs are golden, about 20 minutes. Serve immediately, as Gougères are best eaten warm from the oven.

　　

Blue Cheese-Walnut Gougères Variation

Step 5

Follow instructions for Gougères, omitting the Gruyère and Parmesan cheeses and fresh dill and chives. Coarsely chop 1 ounce (about 1/3 cup) walnuts; set aside. Transfer dough to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806), and pipe rings of dough in the floured circles. Dividing evenly, sprinkle 5 ounces (about 3/4 cup) finely crumbled blue cheese in the center of the rings, then sprinkle with chopped nuts. Proceed with the recipe.

　　

Blue Cheese-Walnut Gougères how-to

Step 6

Instead of being piped in rounds, the Pâte à Choux is piped in rings; the center of each ring is then sprinkled with crumbled blue cheese and chopped walnuts.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter