RECIPES

1

cup

milk

1/4

lb

unsalted butter

1

tsp

kosher salt

1/8

tsp

fresh-ground black pepper

1

pinch

Cayenne

1

cup

all-purpose flour

5

large

egg

1/2

cup

grated Gruyère cheese

1/4

cup

freshly grated Parmigiano-Reggiano cheese

1

large

egg, slightly beaten, for egg wash

1

In a large saucepan, heat the milk over medium heat to scalding with the butter, salt, pepper, and Cayenne.

2

Add the flour all at once and beat vigorously with a wooden spoon until the dough comes together. Reduce heat to low and cook, stirring constantly, for 2 minutes.

3

When the flour begins to coat the pan, the dough (pâte à choux) is ready.

4

Dump the dough in the bowl of a mixer fitted with a paddle blade. Beat the dough to release some of the heat to prevent the eggs from cooking. Add the eggs, one at a time, and beat until the dough comes together, until smooth and thick. Trick: you may need to beat the remaining egg and only add a little of it.

5

Add the cheeses and blend well.

6

Spoon the mixture into a pastry bag fitted with a large round tip and pipe in mounds 1 1/2 inches wide. (you can also spoon the mixture into mounds using two spoons.) Press down the tip of each gougère with a wet finger.

7

Brush an egg wash on the gougère and sprinkle with additional cheese.

8

Bake for 15 minutes, or until golden brown.