These savory little puffs are simple to make and are gorgeous on an appetizer plate! Serve these two-bite snacks hot from the oven and enjoy the crispy outer shell and cheesy, herby interior.
- 6 Tbsp Unsalted Butter (84 g)
- 1 cup Water (235 mL)
- 1 tsp Kosher Salt
- ½ tsp freshly ground Black Pepper
- 1 Tbsp Litehouse Freeze Dried Dill
- 1 ¼ Cup Bob’s Red Mill Organic Unbleached White All-Purpose Flour (170 g)
- 4 large Eggs (200 g)
- 2 cups finely grated Gruyere (4 oz)
- 1 Egg Yolk (20 g)
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Combine butter, water, salt, pepper and dill in a medium saucepan over high heat. When the mixture comes to a boil, turn off the heat and add in the flour all at once. Immediately fold flour into the mixture until the flour disappears. Continue to cook over medium heat for 1-2 minutes and the dough becomes one large ball.
- Transfer dough into a large bowl. Add one egg at a time, beating together fully on medium before adding the next egg. After the fourth egg is incorporated, mix in the cheese.
- Transfer the dough into a large pastry bag fitted with a ½” round tip. Hold the pastry bag straight up and pipe a 1” x 1” round, gently lifting the tip up as you pipe. If your rounds have defined peaks from the piping tip, gently tap down the peak with a water-moistened finger.
- Whisk together the egg yolk and 1 tsp of water to create an egg wash. Gently brush over piped rounds.
- Bake for 23-25 minutes until puffed and lightly browned, rotating midway through. The gougerès should be dry in the center and feel hollow to the touch. Let cool for 5 minutes and enjoy warm.