Ludo Lefebvre’s Gruyère Cheese Puffs
The restaurateur and star of PBS’ The Mind of a Chef shares his recipe for light and airy French gougeres
8½ tbsp. water
8½ tbsp. whole milk
7 tbsp. salted butter
Pinch of kosher salt
1¾ cups all-purpose flour
4 large eggs
7 oz. Gruyère cheese, grated
1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. Bring water, milk, butter and salt to a boil in a large saucepan over medium-high heat; reduce to medium, and, using a wooden spoon or heatproof rubber spatula, stir in flour all at once. Cook, stirring constantly, until flour is completely incorporated, about 5 minutes. (Mixture will form a large, slightly firm ball of dough with a smooth and slightly shiny surface.)
3. Transfer dough ball to a heavy-duty electric stand mixer, and beat on low speed for 1 minute. Add eggs, 1 at a time, and beat on low speed until well incorporated after each addition. Add cheese, and beat on low speed 30 seconds. The cheese will slightly melt.
4. Transfer dough to a pastry bag, and pipe 1-inch balls 1 inch apart on prepared baking sheet.
5. Bake in oven until puffs have risen, are golden brown and sound hollow when tapped, 20 to 25 minutes. Serve warm, right out of the oven.
Makes: 4 dozen puffs
Active time: 20 minutes
Total time: 45 minutes
TIP! For a holiday gathering, Lefebvre suggests serving the gougères with goat cheese or orange preserves. “They’re the perfect bites for parties,” he says.
