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Airy Gougères

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: Makes about 48
  • VEGETARIAN

"Gougères were traditionally served to hungry tasters in Burgundian cellars," says winemaker Jeremy Seysses of his light cheese puffs. "It's now only done for special tastings, but it's always a nice moment when you see the wife of the host come down the cellar staircase with a basket of still-steaming gougères."

  1. 1 cup whole milk
  2. 4 tablespoons unsalted butter
  3. 1/2 teaspoon salt
  4. 1 cup all-purpose flour
  5. 4 large eggs
  6. 1 tablespoon crème fraîche
  7. 6 ounces shredded Comté or Gruyère cheese (1 1/2 cups)
  1. Preheat the oven to 400°. In a medium saucepan, combine the milk, butter and salt and bring to a boil over high heat. Add the flour all at once and stir vigorously with a wooden spoon over moderate heat until the dough forms a ball. Stir for 1 minute to slightly dry out the dough.
  2. Transfer the dough to a stand mixer fitted with the paddle and let cool slightly for 2 minutes. With the machine at medium speed, beat in the eggs, 2 at a time, beating well between additions. Mix in the crème fraîche and then the cheese.
  3. Line 2 large baking sheets with parchment paper. Fill a pastry bag with the dough and pipe out 1 1/2-inch mounds about 1 inch apart on the prepared baking sheets. Bake the gougères in the center of the oven for 20 minutes. Turn the oven down to 350° and bake until the gougères are golden brown and puffed, about 8 minutes longer. Transfer to a rack to cool slightly. Serve the gougères warm or at room temperature.
Make Ahead The baked gougères can be cooled thoroughly and frozen for up to 1 month. Rewarm in a preheated 350° oven for about 5 minutes.
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