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- Prep Time: 20m
- Cook Time: 45m
- Total Time: 1h 5m
- Serves: 2 people
- Yield: 5-6 gougères
- 150 milliliters (1/2 cup + 2 Tbsp) water
- 80 grams (5 Tbsp) unsalted butter
- 70 grams (1/2 cup) all-purpose flour
- 3 eggs
- 40 grams (1/2 cup) grated Cheddar (or sharp, melty cheese of your choice)
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1 egg (for egg wash)
- In a small heavy saucepan, combine the butter and water and heat over medium until mixture comes to a boil and butter is melted.
- Dump in all the flour and whisk constantly until mixture has formed a smooth mass and pulls away from the sides of the pan, 2-3 minutes.
- Transfer the paste to the bowl of a stand mixer fitted with a paddle attachment. With the mixer on medium speed, add in the 3 eggs one at a time, mixing well after each addition. Mixture should be thick, smooth, and shiny.
- Switch speed to low and add in all but 2 Tbsp of the cheese. Add in black pepper, sage, and salt.
- If not making immediately, pour dough into a sealable container and chill in the fridge.
- When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
- Using a tablespoon or a small ice cream scoop (which is what I did), scoop out dough onto baking sheet into balls around 2-2 1/4” diameter. You should fit 4 balls onto the sheet and have some dough leftover.
- In a small bowl, whisk the remaining egg with a splash of water to form the egg wash. Lightly brush egg wash over gougères and sprinkle with remaining cheese. Feel free to sprinkle more cheese on top if you like.
- Bake for 40-45 minutes, until the pastries are puffed up and the tops are a deep golden brown color.
- Remove from oven, and use a toothpick to poke a couple small holes on the sides of each gougère. Make the holes as close to the bottom as possible - this helps steam escape.
- Repeat with remaining dough, or save dough for later.
- Cool for 10 minutes. Eat as is, or make breakfast sandwiches, with each gougère being a bun.