We’re fine. It’s fine.

We have come out of our pandemic quarantine hibernation to create some NYE goodies. Gougères are just a fancy French name for a cheese puff. They’re a savory choux pastry, which uses the same dough as an éclair. Despite their hollow appearance and light, fluffy texture, this savory cheese puff is a luxurious bite, made from egg, butter, and gruyere cheese.

Ingredients

Ingredient Checklist

• 1/2 cup water
• 1/2 cup milk
• 1 stick unsalted butter
• Large pinch of kosher salt
• 1 cup all-purpose flour 
• 4 large eggs 
• 1 cup shedded Gruyère cheese, plus more for sprinkling
• Freshly ground pepper
• Freshly grated nutmeg

Directions

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. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip (I simply cut the piping bag and didn’t get too fussy about it) and piped 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.