GOUGERES

Makes about 4 dozen gougères.

Note: Adapted from "The French Laundry Cookbook"

• 1 c. water

• 7 tbsp. (31/2 oz.) butter

• 1 tbsp. kosher salt

• Pinch sugar

• 11/4 c. (5 oz.) flour

• 4 to 5 eggs

• 11/4 c. grated Gruyère (5 oz.), divided

• Freshly ground white pepper

Directions

Heat the oven to 450 degrees. Line 2 baking sheets with silicone baking sheets or parchment paper.

In a medium saucepan, combine 1 cup water, butter, salt and sugar, and bring to a boil over high heat. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the dough forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).

Transfer the mixture to the bowl of a stand mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture.

Stop the machine and lift up the beater to check the consistency of the batter. It should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of Gruyère and adjust the seasoning with salt and white pepper.

Fill a pastry bag fitted with a 3/8- to 1/2-inch plain pastry tip with the gougères batter. Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères, as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese. (At this point, the gougères can be frozen on the baking sheets until solid, then stored in the freezer in a tightly sealed container.)

When almost ready to serve, transfer the frozen gougères onto the lined baking sheet and bake at 450 degrees until they puff and hold their shape, 7 to 8 minutes. Reduce the heat to 350 degrees and bake until they are a light golden brown, an additional 20 to 25 minutes. When you think the gougères are done, break one open; it should be hollow and the inside should be cooked but still slightly moist.

Remove the pans from the oven and serve gougères while hot.