White Cheddar and Chive Gougères
Makes about 38 gougères
  • ½ cup (113 grams) unsalted butter, cubed
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • 2 teaspoons (8 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (125 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 5 large eggs (250 grams), room temperature
  • 1 cup (114 grams) finely shredded extra-sharp white Cheddar cheese, divided
  • ¼ cup plus 2 tablespoons (18 grams) finely chopped fresh chives, divided
  1. Preheat oven to 375°F (190°C). Line 2 to 3 baking sheets with parchment paper.
  2. Using a permanent marker and a 2-inch round cutter as a guide, draw circles at least 1½ inches apart on another sheet of parchment paper; slide template under parchment on a prepared pan.
  3. In a medium saucepan, bring butter, ½ cup (120 grams) water, milk, sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at low speed until dough cools slightly, 30 seconds to 1 minute. Add eggs, one at a time, beating until combined. (Batter will be shiny and will slowly move back together when a spatula is dragged through it.) Add ½ cup (57 grams) cheese and ¼ cup (12 grams) chives, and beat at low speed until combined.
  4. Transfer batter to a large pastry bag fitted with a ½-inch round piping tip (Wilton 1A). Place piping tip in center of a drawn circle. Hold tip perpendicular ½ inch above parchment paper. Holding tip stationary the entire time, apply even pressure until batter reaches edges of drawn circle. Stop applying pressure, and move tip in a quick circular motion as you lift away to help prevent a point from forming on top. Repeat with remaining batter until pan is full. Wet your finger with water, and press down any points to create a smooth top, if necessary. Slide template out from under piped batter, and place under parchment on other prepared pans; pipe remaining batter.
  5. Bake for 10 minutes. Rotate pans, and bake until fully puffed and deep golden brown, 10 to 15 minutes more. Garnish with remaining ½ cup (57 grams) cheese and remaining 2 tablespoons (6 grams) chives. Serve warm or at room temperature.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/july-pate-choux-two-ways/