- 1/2 Cup whole milk
- 1/2 Cup water
- 1 Stick unsalted butter (8 tablespoons), cut into 4 pieces
- 1/2 Teaspoon salt
- 1 Cup flour
- 5 Large room temperature eggs
- 1 1/2 Cup coarsely grated Gruyère cheese
1. Arrange racks so that the oven is divided into thirds. Preheat oven to 425 degrees. line two baking sheets with parchment paper.
2. Add milk, water, butt and salt to a heavy-bottomed medium saucepan. Tu
Bring to a rapid boil over high heat. Add flour and turn down heat to medium-low. Using a wooden spoon or a heavy whisk, vigorously stir mixture as soon as you turn the heat down. While stirring, you should see the dough start to come together and there will be a little crust on the bottom of the pan. Continue stirring for 1-2 minutes, until the dough is very smooth.
3. Turn the tough into the bowl of stand mixer (you can also do this by hand with a wooden spoon or a hand mixer.) Let the dough sit for 1 minute. Add in eggs one by one, beating and incorporating fully before adding next egg. After you’ve added all the eggs, beat in cheese and incorporate into dough.
4. Immediately drop about 1 tablespoon of dough at a time onto the lined baking sheet using a spoon — don’t wait to spoon out the dough! Arrange dough about 2 inches apart from each other on the two baking sheets.
5. Transfer to the oven and immediately turn the temperature to 375 degrees. Bake for 12 minutes, rotate baking sheets, and bake for a noter 12-15 minutes, or until the gougers are golden, puffed and firm.
Recipe Credit: Dorie Greenspan.