This recipe is perfect to serve as a savory hors d’oeuvre at a cocktail party, and is extra special during the holiday season. Once you have these gougères in your repertoire, you can whip them up time and time again — they’re always a hit.
1 stick (½ cup) unsalted butter
Pinch of kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons chopped chives (optional)
2 tablespoons chopped dill (optional)
¼ cup Comté cheese, grated
¼ cup Gruyère cheese, grated
Preheat oven to 375℉. Line two rimmed baking sheets with parchment paper and set aside.
In a small saucepan, combine butter, salt and one cup of water. Bring to a boil.
Once boiling, immediately remove from the heat and add the flour. Using a wooden spoon, stir to combine. Continue to stir for about one minute, until the mixture pulls away from the sides of the pan. Allow the mixture to cool for two minutes.
Add the eggs, one at a time, mixing after each addition and until the batter is smooth. Stir in herbs if using.
Fit a pastry bag with a ½ inch plain tip and transfer batter to the bag. Pipe batter into mounds in desired size, typically a tablespoon, onto the lined baking sheets spaced one inch apart.
In a small bowl, combine the cheeses. Top each mound with cheese.
Bake for 10 minutes and then reduce the oven temperature to 350℉. Continue to bake until the puffs are golden brown, about 20 to 30 minutes more. The finished gougeres will feel light and hollow.
Gougeres are best served immediately after baking, while still warm.
Makes about 5 dozen gougères.
Want more Martha?
On December 15, Martha Stewart will host a virtual wine tasting experience alongside an expert panel. Taste wines from Martha Stewart Wine Co., learn how Martha chooses wines for her holiday table, and get her tips for building a festive charcuterie board — all from the comfort of your home.