Prep 10 mins
Cook 30 mins
Gougeres are delicate, miniature cheese puffs. They are a popular addition to special ocassions, like cocktail parties and brilliant eaten with a Pastis aperitif.
- 15 tablespoons water
- 1 tablespoon Dijon mustard
- 8 tablespoons butter, cut into 1/2-inch pieces
- 1⁄2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 1⁄2 cups sharp cheddar cheese, shredded
- 1⁄3 cup red pepper, drained, chopped roasted
- 1⁄4 teaspoon black pepper
- Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.
- In a large saucepan, bring water, mustard, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour. Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan. Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes.
- Beat in eggs, one at a time, along with the cheese, red peppers, and black peppers. Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. Bake, rotating sheets halfway through, for 25-30 minutes. The gougeres are done when they are a deep golden brown and puffed. Serve immediately.