Parmesan-Chive Gougères

These cheesey Parmesan-Chive Gougères are made with pâte à choux, or choux pastry, the same dough that is used in making éclairs.

Parmesan-Chive Gougères
Yield: 31 gougères • Preparation: 30 minutes • Bake: 20 minutes
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  1. ½ cup water
  2. ½ cup whole milk
  3. ½ cup butter
  4. ¼ teaspoon salt
  5. 1 cup all-purpose flour
  6. 4 large eggs
  7. 1 cup finely grated Parmesan cheese
  8. 1 tablespoon minced fresh chives
  9. ¼ teaspoon ground black pepper
  10. Garnish: additional finely grated Parmesan cheese
  1. Preheat oven to 400°.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. 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.
  4. Turn dough out into a large bowl. Let cool for 1 minute.
  5. 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.
  6. 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.
  7. Bake until puffed and golden brown, 20 to 22 minutes.
  8. Serve warm.
  1. • 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.
TeaTime Magazine
 From Afternoon Tea, published 2013


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