Gouda Gougères Recipe From The One-Block Feast

Ingredients

• 4 tablespoons unsalted butter, cut into cubes
• ¼ teaspoon fine sea salt
• ½ cup water
• ½ cup whole-wheat pastry flour mixed with ¼ cup whole-wheat flour
• 2 large eggs
• 2 ounces aged Gouda, coarsely shredded
• ½ teaspoon minced fresh rosemary

Directions

1. Preheat the oven to 425°. Line 2 rimmed baking sheets with parchment paper.
2. In a medium, heavy-bottomed saucepan, combine the butter, salt and water and bring to a rolling boil over high heat. Remove from the heat, add the flour all at once and vigorously stir with a wooden spoon until smooth and shiny. Stir in the eggs, one at a time, mixing in the first egg completely before adding the second one. Stir in the cheese and the rosemary.
3. Spoon the dough into a pastry bag fitted with a ½-inch plain tip. Pipe the dough onto the prepared baking sheets in 1 tablespoon mounds, spacing them about 1 inch apart. Alternatively, snip a ½-inch hole in one corner of a resealable plastic bag, fill the bag with the dough and use it to pipe the dough.
4. Bake the gougères for 10 minutes, then rotate the pans from back to front and reduce the heat to 300°.Continue to bake until the puffs are golden brown, 10 to 12 minutes more. Serve warm. Note: You can freeze the puffs for up to 2 weeks. Let cool, then put in a resealable plastic bag and freeze. To serve, reheat in a 350° oven for 8 minutes.