Preparation Method
- Preheat the oven to Convection/Bake 375°F.
- In a large saucepan over medium high heat, bring the water, butter and salt to a boil. Stir in the flour with a wooden spoon and mix until the mixture forms a dough. Continually stir and cook over medium low heat for 2-3 minutes. Remove from heat and continue to stir the mixture until it cools down and no more steam is coming off. The ideal temperature is 140°F if using a thermometer.
- By hand or in the bowl of a stand mixer, add in the eggs one at a time, beating well. Wait between each addition to make sure the egg is completely mixed in. The dough should be very smooth and glossy. Mix in the cheese and herbs.
- Transfer the mixture to a large pastry bag fitted with a large round tip. Pipe out onto a baking tray lined with parchment paper. Each gougère should be about 1-inch. You can also use a cookie scoop to scoop the dough. Wet the tip of your finger and smooth out the tops of each gougère if needed so there are no points. Bake for approximately 25-27 minutes or until golden brown with a crisp outside. Serve warm or at room temperature. Cool completely before cutting.
Pro Tip
Sharp cheddar cheese can be substituted for the Gruyère, if desired.
