Ingredients
1cupwater
7tbspunsalted butter
1tbspkosher salt,or more to taste
1pinchsugar
1¼cupsall purpose flour
4largeeggs
1¼cupsgruyere,grated
freshly ground white pepper
Preparation
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil.
Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated.
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly.
Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter.
The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white from an additional egg.
Check again and, if necessary, add the yolk
Finally, mix in ¾ cup of the Gruyère and adjust the seasoning with salt and white pepper. Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter.
Pipe the batter into one-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during the baking.
Sprinkle the top of each gougère with about half a teaspoon of the remaining grated cheese
Bake for 7 to 8 minutes or until they puff and hold their shape.
Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes.
When the gougères are done, they should be a light golden brown color.
Remove the pans from the oven and serve the gougères while hot.
