Gougeres

Adapted from an Alain Ducasse Recipe.

• 1/2 cup water

• 1/2 cup milk

• 1 stick (4 ounces) salted butter

• cut into tablespoons

• Large pinch of coarse salt

• 1 cup all-purpose flour

• 4 large eggs

• 6 ounces shredded Gruyère cheese (2 cups), plus more for sprinkling

• Freshly ground pepper

• 1 tsp paprika

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one (use a stand mixer with the paddle attachment, if you have one, otherwise by hand is fine). Make sure each egg is fully incorporated into the batter before adding the next. Don’t worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely Add the cheese and a pinch each of pepper and paprika.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.