Gougeres (goo/zhehr)

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Ingredients

1. 2 eggs, plus 1 egg white
2. 6 T water
3. 5 T unsalted butter, cut into 10 pieces
4. 2 T whole milk
5. 1/4 t salt
6. 1/2 c unbleached all-purpose flour (2 1/2 oz) sifted
7. 3 oz Gruyere, Emmentaler, or Swiss cheese, shredded (about 1 cup)
8. pinch cayenne pepper
9. Piping Bag and 1/2 inch plain tip

Instructions

1. Beat eggs and egg white in measuring cup or small bowl; you should have 1/2 c (discard excess). Set aside.
2. Bring water, butter, milk and salt to boil in small saucepan over medium heat, stirring once or twice.
3. When mixture reaches full boil (butter should be fully melted), immediately remove saucepan from heat and stir in flour with heatproof spatula or wooden spoon until combined and mixture clears sides of pan.
4. Return saucepan to low heat and cook, stirring constantly, using a smearing motion, until mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on botton of saucepan, about 3 minutes. (paste should register 175 to 180 on instant read thermometer).
5. Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly.
6. With machine running, gradually add eggs in a steady stream. When all eggs have been added, scrape down sides of bowl and add Gruyere and cayenne to food processor. Process for 30 seconds until a smooth, thick, sticky paste forms.
7. If not using immediately, transfer paste to medium bowl, press sheet of plastic wrap that has been sprayed lightly with cooking spray directly on surface, and store at room temperature for up to 2 hours.
8. Adjust oven rack to middle position and heat oven to 425°F.
9. Spray large baking sheet with cooking spray and line with parchment paper; set aside.
10. Fold down top of 3 or 4 inches of large pastry bag fitted with 1/2 inch plain tip to form cuff. Fill bag with paste. Unfold cuff,, place bag on work surface, and, using your hands, push paste toward tip of pastry bag. Twist top of bag and pipe paste onto prepared baking sheet into 16 evenly spaced 2 inch mounds. Use back of teaspoon dipped in bowl of cold water to even out shape and smooth surface of piped mounds.
11. Bake 15 minutes (do ot open oven door), then reduce oven temperature to 375°F and continue to bake until golden brown and fairly firm, 12 to 14 minutes longer.
12. Remove baking sheet from oven. With paring knife, cut 3/4 inch slits into side of each puff to release steam; return to oven, turn off oven, and prop oven door open with handle of wooden spoon.
13. After 10 minutes, transfer puffs to wire rack. Serve warm.
14. Make ahead
15. Gougeres can be cooled completely and stored at room temperature for up to 24 hours or frozen in ziploc bags for up to 1 month. Before serving, crisp room-temperature gougeres in 300°F oven for 5 to 8 minutes; crisp frozen gougeres for 8 to 10 minutes.

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