- 1/2 cup (113 g) whole milk
- 1/2 cup (113 g) water
- 8 tablespoons (113 g) unsalted butter, cut into tablespoons
- 1/2 teaspoon (2.5 g) sea salt
- Freshly ground black pepper, to taste
- 1 cup (120 g) all-purpose flour, sifted
- 4 large (200 g) eggs
- 1 tablespoon (3 g) chopped fresh rosemary
- 1 1/2 cups (150 g) grated Gruyère cheese
- Preheat oven to 400°F/200°C. Lightly grease a mini muffin tin with olive oil. Set aside.
- In a medium saucepan, combine milk, water, butter, salt and pepper and bring to a boil.
- Remove saucepan from heat and add the sifted flour to the liquid mixture. Immediately stir vigorously with a wooden spoon until the mixture comes together. You may see lumps of flour initially but after mixing together, the mixture will come together into a smooth mass.
- Return saucepan to medium heat and cook mixture while stirring with a wooden spoon until dry and pulls away from the side of the pan, about 2 minutes.
- Transfer mixture to the bowl of a standing mixer fitted with the paddle attachment. Mix the dough on medium speed for 2 minutes to slightly cool. Add the eggs, 1 at a time, until each egg is fully incorporated before adding the next. Scrape the bottom of the bowl to ensure the dough is completely mixed.
- To check for the proper consistency of the dough, remove bowl and beater from the mixer. Pull the paddle straight up and the dough should hang down from the paddle in a V-shape. If it does not then the dough requires more liquid. Add a teaspoon of egg or warmed milk at a time. After mixing check again for the proper consistency. Keep adding only one teaspoon at time until V-shape appears when the paddle is lifted from the dough. Once consistency is achieved add the rosemary and cheese to the dough and mix just until incorporated.
- Using a small scoop, place 1.5 tablespoons of dough in each muffin slot.
- Place muffin pan in preheated oven and bake for 10-12 minutes, until gougères have risen.
- Lower the oven temperature to 325°F/160°C. Bake for an additional 20-25 minutes. The gougères should have a crust on the outside and will be dried out completely.