Appetizer: France – Gougères (Cheese Puffs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 28 min

Total 50 min

Ingredients

1 / 2 cup (120 ml) water
1 / 2 cup (120 ml) whole milk
6 tbsp (85 g) unsalted butter
1 tsp kosher salt
1 / 4 tsp freshly ground black pepper
1 tsp Dijon mustard
1 tbsp prepared horseradish, well-drained
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature
1 1 / 2 cups (150 g) finely grated sharp cheddar cheese
2 tbsp finely chopped fresh chives
1 tsp finely chopped fresh thyme leaves
2 tbsp (28 g) unsalted butter (for herb butter)
1 tsp kosher salt (for herb butter)
1 tsp finely chopped fresh rosemary (for herb butter)
1 tbsp finely chopped fresh parsley (for herb butter)
1 tsp lemon zest

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a medium saucepan, combine water, milk, 6 tablespoons butter, salt, pepper, Dijon, and horseradish. Bring to a rolling boil over medium-high heat.
Add flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and a thin film coats the pan, 2–3 minutes.
Transfer dough to a mixing bowl. Beat on low (or stir) for 1–2 minutes to cool slightly until no longer steaming hot.
Beat in eggs one at a time, fully incorporating each before adding the next, until the dough is smooth, glossy, and forms a V-shaped ribbon from the spatula.
Fold in cheddar, chives, and thyme.
Scoop heaping tablespoon mounds onto prepared sheets, spacing 1 1/2 inches apart. Smooth any peaks with a damp fingertip.
Bake 10 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake 15–18 minutes more until puffed, deep golden, and hollow-sounding when tapped.
While they bake, make herb butter: In a small bowl, mix remaining 2 tablespoons softened butter with rosemary, parsley, lemon zest, and a pinch of salt.
Turn off oven, crack the door, and let gougères rest 5 minutes. Optionally prick each with a skewer to release steam, then return to the oven 1–2 minutes to re-crisp.
Toss warm gougères lightly with herb butter or serve the butter alongside for spreading. Serve warm to accompany the pot roast.