Lonesome Rock Gougères

Makes 8-10 gougères

Ingredients:

For best results, weigh the ingredients. This recipe can be a little finicky, and precise measurements make a noticeable difference.

• 10 cl of water (1/3 cup + 1 tbsp)

• Pinch of salt

• 30 g butter (2 tbsp)

• 60 g of flour (1/2 cup)

  2 large eggs

• 35 g of Comté, Guyère, or Swiss cheese (1/3 cup)

• 20 g Shredded parmesan (1/3 cup)

Instructions:

1. Preheat the oven to 220° C (428°F ).

2. In a saucepan, bring water, salt, and butter to a boil.

3. Once the butter melts and the water starts to boil, add the flour all at once.

4. Stir vigorously until the dough forms a smooth ball and dries slightly (about 2 minutes).

5. Transfer the dough to a bowl or mixer.

6. Mix on low for 1 minute to cool slightly.

7. Add eggs one at a time, mixing well after each, until completely smooth (should be smooth like toothpaste).

8. Fold in the grated comté, guyère or Swiss cheese.

9. Spoon tablespoon-sized mounds of dough onto a parchment- or silicone-lined baking sheet, leaving plenty of space between each one. The more room they have, the better they’ll puff as they bake.

10. Top with a pinch of salt and a big mound of finely grated parmesan. (We use a microplane to grate very finely.)

11. Bake about 9 minutes until golden brown on the outside and moist on the inside. You will need to experiment with the baking time and your particular oven.

12. Best enjoyed warm!

If you want to get creative, pipe additional flavor inside the gougères:

• Whipped goat cheese + herbs

• Comté cream + black pepper

• Gruyère béchamel + ham

• Mushroom duxelles + crème fraîche

• Caramelized onion + Gruyère

• Smoked salmon mousse + chives

• Crab or lobster salad

• Prosciutto + mascarpone

• Truffled mushroom cream

• Blue cheese mousse + pear

• Whipped Brie + fig

• Parmesan cream + roasted garlic

• Pimento cheese

• Horseradish cream + roast beef