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Instead of spooning the batter onto a baking sheet before baking, Chantal Leroux uses mini muffin tins. Her version of these delicate cheese puffs has a thin, creamy layer in the center.

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  • 1 1/3 cups all-purpose flour, plus more for sprinkling
  • 1 cup water
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 3/4 teaspoon salt
  • 5 large eggs
  • 1 cup shredded Gruyère cheese (3 ounces)


  1. Preheat the oven to 400°. Sprinkle 2 large rimmed baking sheets with flour. In a medium saucepan, combine the water with the butter and salt and bring to a boil over moderate heat until the butter melts. Add the 1 1/3 cups of flour and beat constantly with a wooden spoon until a smooth, thick paste forms. Continue beating until the dough pulls away from the side of the pan and forms a ball, about 1 minute. Remove the pan from the heat and let the dough cool slightly, about 10 minutes. Add 4 of the eggs, 1 at a time, beating well after each addition. Stir in the cheese.
  2. Drop rounded tablespoons of the dough onto the prepared sheets, about 1 inch apart. Beat the remaining egg in a small bowl. Brush the gougères with the beaten egg and bake for about 30 minutes, or until puffed and browned. Transfer the gougères to a platter and serve warm.

Make Ahead

The gougères can be frozen for up to 1 month. Reheat in a 350° oven.

Contributed By Photo © Marie Hennechart Published October 2002

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