Cheese Gougères

Cheese Gougères

Modified from here
Makes about 24 pieces

cheese gougeres


1 cup water
1 stick butter
1/2 tsp garlic salt
1 tsp dijon mustard
1 cup all purpose flour
4 large eggs
1 1/2 cups shredded cheddar


Add the water, butter, salt and mustard to a pot on the stove and heat over a medium heat. Stir the liquid until the butter is all dissolved and has come to a boil.
Remove the pan from the heat and add in the flour all at once. Stir the mixture until it comes together - it should look like mashed potatoes.
Put the pan back on the stove for a few minutes, just to dry the mixture a little. When the mixture glistens and can hold a spoon upright you're ready to move on to the next step.
Place the mixture in a large mixing bowl and add in the eggs one at a time. Combine using a stiff spatula and make sure the egg is absorbed by the dough before you add the next one.
The dough should be smooth and creamy.
Beat in the cheese.
Place some parchment paper on a baking sheet and scoop rounded tablespoons of the dough on to it.
Make sure they have about and inch or so between them.
At this point you can freeze them. Put them in the freezer on the baking sheet until they are frozen and then transfer them to a freezer safe container.
To bake the gougères put them into a preheated oven at 450°F. After 5 minutes turn the heat down to 350°F and continue to cook for 20 - 25 minutes (you'll want to use the longer end of the range if baking from frozen).
Cool the gougères on a cooling rack and serve warm.
These are also delicious at room temperature and make great leftovers too.

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