How to Make Cheese Gougeres
Ever made cheese gougeres? If you've ever tasted them it's likely you were hooked. But they seem complicated to make, with their fluffy texture and tantalizing golden hue. Luckily, The Kitchn put together this thorough guide for how to make them yourself. Check it out:
Gougères are based on the classic French pâte à choux, which was the first pastry we were taught to make in culinary school. Believe me, if newbie culinary students still scared of whisks can make this dough, so can you.
The recipe is very straight forward. No tricks or potential snags here! It's important to cook the dough for a few minutes before adding the eggs; this dries it out and makes it more able to absorb the eggs. Adding the eggs in four additions also helps work them into the dough more easily and evenly. The two different baking temperatures help the gougères to first puff and then dry into crispy globes.