• 8 Tbs. Butter, unsalted, chilled and cut into about 3/8" chunks.
• Pinch of Salt.
• 1 Cup Water.
• 1 Cup [minus 1 Tbs.] All-purpose flour, sifted.
• 4 Large eggs, lightly beaten.
• 3/4 Cup Gruyere cheese, grated.

In addition to the above ingredients, you will also need softened, unsalted butter and some all-purpose flour for preping the baking pans. You may omit this butter and flour, if you line your baking pans with parchment paper.

1. Preheat oven to 400°F. See notes for pre-baking or holding uncooked dough for later baking.



2. Prep your baking pan(s), butter/flour or parchment paper. I use one commercial size pan, 17 1/2"x 25 1/2," lined with parchment paper.



3. Combine the butter, salt, and water in a 2 quart, heavy-bottomed, sauce-pan. Bring to boil, over high heat.



4. When mixture boils, remove from heat and add the flour all at once. Beat/stir vigorously with a large, long-handled wooden spoon until the mixture forms a ball and comes away from the sides of the pan.



5. Return the sauce-pan to low heat and continue beating/stirring for one minute, to dry out the dough.



6. Transfer the dough to the work-bowl of a mixer fitted with a flat paddle. Gradually add eggs and 1/2 cup of the cheese and mix at medium high speed, so as to incorporate as much air as possible. The dough should have a smooth, shiny texture. A wee bit on the firm side.



7. I use a 2 tablespoon ice-cream scoop to measure the dough and drop it on the baking pans. Allowing about a 2" spacing. You might use a heaping, rounded tablespoon measure.



8. Sprinkle the tops of the gougere dough with the remaining 1/4 cup of grated cheese. Place in center of oven and bake until the gougeres are a golden brown. About 20 to 25 minutes. You should avoid opening the oven door lest you loose heat and humidity during the first 15 minutes of baking.



9. When gougeres have completely baked, place them on racks to cool slightly and serve while warm or at room temperature. See notes.

NOTES

• Gougeres are best served almost right from the oven. However, you do have a couple of options. You may bake and freeze them. Thaw at room temperature and refresh in a 350° F. oven for about 10 minutes. Or, bake them earlier in the day and store in an airtight container until ready to serve. Refresh them in a 350°F. oven and serve.



• I prefer to prepare the dough 2 to 3 hours in advance. Make the dough balls. Cover, and when ready to bake just pop them into a pre-heated oven. This method works really great.



• Gougeres are a wonderful accompaniment to champagne and make a great palate cleanser at wine tastings.



• Gougeres make great tea or luncheon sandwiches. Just cut them in half and fill their hollow cavities with your choice of filling or spread. These are really delicious.