Cheddar Dill Gougères
Made these with some fresh dill I had on hand. Super yummy! I didn't have a hand mixer with a paddle attachment, so I just used a wooden spoon and mixed it by hand. That may have affected how light or "airy" they were, but they were still delicious!
READY IN: 1hr 10mins
YIELD: 25 gougères
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup water
- 1⁄2cup skim milk
- 1⁄2
- 1large pinch kosher salt
- 1
- 4large eggs
- 1
- 1
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DIRECTIONS
- Preheat the oven to 400. Line two baking sheets with parchment paper.
- In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
- Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
- Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
- Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
- The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.
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