Cindy Pawlcyn’s Gruyère Gougères

Course: Appetizer

Servings: 8 makes about 60

Preheat the oven to 375°–400° degrees.
To make an egg wash, beat 1 egg with a pinch of salt and set aside.
For the gougères, combine the water, butter, and ¼ teaspoon salt in a saucepan and bring to a boil. Reduce the heat, add the flour, and whisk until the batter comes away from the sides of the pan. Cook for 1–2 minutes longer.
Transfer to a mixing bowl and beat in three of the eggs, one at a time, beating until smooth after each addition. Add the last egg only if the batter seems too thick. The dough should be like thick cookie dough. Stir in the Gruyère, saving a little to sprinkle on the top before baking.
To finish the gougères, line a baking sheet with parchment paper and pipe or spoon about a teaspoon of batter for each gougère onto it. Brush with egg wash and sprinkle the tops with the remaining cheese. Bake until golden and puffed, about 12–16 minutes. Serve immediately.

Recipe by Cindy Pawlcyn, from Big Small Plates.

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