Makes about 45 pastries
In honor of our 10th anniversary, we wanted to bring back a special recipe fit for a celebration. Originally created for our Fall 2015 issue, which was the inaugural issue of Bake from Scratch, these fun treats have only improved with time. Gougères are a cheesy puff that comes together by making a savory version of pâte à choux, adding a blend of herbs, spices, and cheese, and then baking. In our newest iteration, we increased the butter for an even more indulgent bite and updated the cheese and spice options, highlighting the truly versatile nature of these savory pastries.
½ cup (113 grams) unsalted butter, cubed½ cup (120 grams) water½ cup (120 grams) whole milk1 tablespoon (12 grams) granulated sugar½ teaspoon (1.5 grams) kosher salt1 cup (127 grams) bread flour1½ to 2 teaspoons (3 to 4 grams) dried herbs or spices (see Notes)4 large eggs (200 grams), room temperature6 ounces (170 grams) shredded cheese (see Notes), divided
Preheat oven to 375°F (190°C). Draw 18 (1½-inch) circles at least 1½ inches apart on each of 3 sheets of parchment paper. Place parchment, ink side down, on 3 rimmed baking sheets.
In a medium saucepan, bring butter, ½ cup (120 grams) water, milk, sugar, and salt to a rolling boil over medium-high heat. Stir in flour and herbs or spices with a wooden spoon until well combined. Cook, stirring constantly, until mixture pulls away from sides of pan and forms a ball, leaving a thin layer of residue on bottom of pan, 1 to 2 minutes.
Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at medium-low speed until dough cools slightly and is no longer steaming, 2 to 3 minutes. Add eggs, one at a time, beating until combined after each addition. (Batter will be shiny and thick.) Fold in 4 ounces (113 grams) cheese.
Transfer batter to a large pastry bag fitted with a medium round piping tip (Ateco #806). Holding bag perpendicular to parchment, slowly pipe rounds into drawn circles on parchment. Using a wet finger, smooth tops if necessary. Sprinkle remaining 2 ounces (57 grams) cheese onto dough.
Bake, one pan at a time, for 10 minutes. Rotate pan, and bake until puffed and golden brown, 5 to 8 minutes more. (Let remaining pan stand at room temperature until ready to bake.) Let cool completely on pans. Refrigerate in an airtight container for up to 3 days.
