Gougeres

I have always loved gougeres – traditional French pastries made from pate choux and cheese. A perfect way to start a meal with a glass of champagne or cremant or other aperitif ;) 

150 ml full-fat milk
150 ml water
130 g butter, pieces
1 tbsp light brown sugar
sea salt to taste
200 g all-purpose wheat flour
5-6 medium eggs, beaten in a bowl
170 g Emmental, Beaufort, Gruyère, or other melting cheese, grated
2/3 tsp smoked paprika powder

topping:
1 egg, beaten with a bit of milk
30 g finely grated cheese for sprinkling

Heat the oven to 200° on the convection setting because you will need to use two pans. Line the pans with baking paper.

Pour milk, water, butter, sugar, and salt into a pot. Heat until the first bubbles appear. Remove the pot from the heat (do not turn off the heat) and, stirring with a wooden spoon, stir in the flour. Put back on the heat and stir for one minute to dry the mixture a little. 

Transfer to a bowl. Put a whisk next to it. Add the eggs, adding a bit at a time, while stirring with a wooden spoon. When four or five eggs have been added, use the whisk to continue mixing. The dough should be firm, but if lifted with a spoon, it should still be somewhat runny. If it is too liquid, you will not be able to make the shapes; if it's too hard, it won't puff up. If the eggs are large, you may need to add only six, so make sure you don't add too many.

At the end, add cheese and paprika and mix. Fill a pastry bag with a straight tip and holding it perpendicular to the tray, squeeze out small 3-4 cm wide rounds.

Brush the egg wash lightly on the rounds, without pressing too much. Top with the remaining cheese and bake in the oven for 15 minutes or until golden brown – dry on the outside but moist and juicy on the inside. Remove and cool a bit in the pan and then place on a dish or rack. Serve warm or cold. 

In partnership with Mason Cash