- 3/4 cup whole milk
- 1/4 cup water
- 1 stick unsalted butter
- 3/4 teaspoon kosher salt
- pinch of nutmeg
- pinch of paprika
- 1 cup flour
- 3 eggs
- 3/4 cup grated gruyere
- 3/4 cup grated white cheddar
- Heat the oven to 400 degrees.
- In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally.
- Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes).
- Remove from the heat and let cool for 1 minute.
- Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior.
- Add the cheese and stir well to combine.
- Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned.
Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 35o degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.