Gougères
These light, savory cheese puffs are delicious served warm from the oven with a glass of wine. I like to make them with Tillamook Extra Creamy Unsalted Butter and Tillamook Extra Sharp White Cheddar, whose rich, tangy flavor pairs beautifully with both Chardonnay and Pinot Noir.
Preparation time: 20 minutes
Baking time: 30–45 minutes
Ingredients
1¼ cups water
7 tablespoons (3½ ounces) Tillamook Extra Creamy Unsalted Butter
1¼ cups (5¼ ounces) all-purpose flour
1 teaspoon ground mustard
4 large eggs
1½ cups (7 ounces) Tillamook Extra Sharp White Cheddar, freshly grated
Method
Preheat the oven to 350°F with convection (or 375°F in a conventional oven).
Bring the water to a gentle boil in a medium saucepan. Add the butter and stir until completely melted.
Combine the flour and ground mustard in a bowl. Add to the water and butter mixture all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Reduce the heat to low and continue stirring for 1–2 minutes to dry the dough slightly.
Transfer the dough to the bowl of a stand mixer, or a large mixing bowl, and allow it to cool for 3–5 minutes.
Beat in the eggs, one at a time, mixing well after each addition. The dough should be smooth, glossy and just thick enough to hold its shape. You may not need all of the last egg.
Fold in the grated cheddar.
Transfer the dough to a large piping bag fitted with a plain round tip, or to a gallon-size zip-top bag with a ½-inch opening cut from one corner. Pipe walnut-sized mounds onto a parchment-lined baking sheet, leaving about 2 inches between each.
Lightly moisten your fingertips with water and gently smooth any peaks on the tops of the gougères. Sprinkle a little water over the baking sheet to create steam during baking.
Bake for 30–45 minutes, until well risen, golden brown and crisp. Avoid opening the oven during the first 20 minutes of baking.
Serve warm from the oven.