Gougères
"When developing our gougères recipe, we discovered that small variations in oven temperature led to wildly different results in both color and texture. We needed a combination method of 425 degrees for 15 minutes and 375 degrees for another 10 minutes to yield perfect initial results. Then, to… read more..."
INGREDIENTS
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2 large eggs, plus 1 large egg white
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6 tablespoons water
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5 tablespoons unsalted butter, cut into 10 pieces
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2 tablespoons whole milk
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1/4 teaspoon salt
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1/2 cup unbleached all-purpose flour (2 1/2 ounces), sifted
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3 ounces Gruyère, Emmentaler, or Swiss cheese, shredded (about 1 cup)
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Pinch cayenne pepper
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