These cheesey Parmesan-Chive Gougères are made with pâte à choux, or choux pastry, the same dough that is used in making éclairs.
Yield: 31 gougères • Preparation: 30 minutes • Bake: 20 minutes
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- ½ cup water
- ½ cup whole milk
- ½ cup butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup finely grated Parmesan cheese
- 1 tablespoon minced fresh chives
- ¼ teaspoon ground black pepper
- Garnish: additional finely grated Parmesan cheese
- Preheat oven to 400°.
- Line 2 baking sheets with parchment paper. Set aside.
- In a medium saucepan, combine water, milk, butter, and salt; bring to a boil over medium-high heat. Reduce heat to low. Add flour, stirring with a wooden spoon until a smooth dough forms, approximately 2 minutes.
- Turn dough out into a large bowl. Let cool for 1 minute.
- Add eggs to dough, one at a time, beating at medium speed with an electric mixer until thoroughly incorporated. Add cheese, chives, and pepper, beating just until incorporated.
- Transfer dough to a pastry bag fitted with a large open-star tip (Wilton #1M). Pipe 1¼-inch rosettes 2 inches apart onto prepared baking sheets. Garnish with additional cheese, if desired.
- Bake until puffed and golden brown, 20 to 22 minutes.
- Serve warm.
- • Parmesan Gougères can be be baked 1 week in advance and frozen in an airtight container. To serve, place on a rimmed baking sheet, and heat in a 350° oven until warm, 3 to 5 minutes.
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