Gougères Recipe

Preheat and prepare pans

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2–3/4-inch round tip (or use a large zip-top bag with a corner snipped).

Make choux paste

In a medium saucepan over medium heat, combine 1 cup whole milk, 4 tablespoons unsalted butter, 1 teaspoon fine sea salt, and 1 teaspoon granulated sugar. Bring just to a boil, stirring so butter melts and mixture is homogeneous.

Add flour

Remove the pan from heat. Immediately add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (about 30 seconds). Return to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly.

Incorporate eggs

Transfer the dough to a mixing bowl or stand mixer bowl and let cool 2–3 minutes. Add the 4 large eggs one at a time, beating well after each addition (by hand: beat vigorously with a wooden spoon; stand mixer: use paddle). The dough should be glossy and pipeable; if too stiff, add up to 1/2 teaspoon cold water to adjust consistency.

Add cheeses and season

Fold in 1 cup grated Gruyère, 1 cup grated sharp cheddar, and 1 teaspoon freshly ground black pepper until evenly incorporated.

Pipe and bake

Using the prepared piping bag, pipe mounds about 1 to 1 1/4 inches in diameter spaced 1 1/2 inches apart (or pipe into small rounds). Beat 1 egg with 1 teaspoon cold water to make an egg wash and brush the tops lightly. Sprinkle with the extra 2 tablespoons grated cheddar. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 12–15 minutes until puffed and deep golden brown. Do not open the oven during baking. Total bake time ~22–25 minutes.

Cool

Remove from oven and transfer gougères to a wire rack; cool slightly until warm but not piping hot — about 5 minutes — before filling. This prevents the filling from melting excessively.

While the gougères bake, prepare the filling. In a medium bowl, beat together 4 oz softened cream cheese and 2 tablespoons mayonnaise until smooth. Stir in 3 tablespoons chopped pimentos, 1/2 cup grated sharp cheddar, 1/4 teaspoon smoked paprika, 1/4 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust seasoning. Chill for at least 15 minutes to firm slightly so it’s easy to pipe or spoon.

Cook 6 bacon strips until crisp: either pan-fry over medium heat until browned and crisp (about 8–10 minutes), bake on a rack at 400°F (200°C) for 12–15 minutes, or microwave between paper towels until crisp. If desired, brush warm bacon with 1 tablespoon maple syrup and allow to cool and set on paper towels to remove excess grease. Break cooked bacon into bite-sized pieces that will sit atop or be inserted into each gougère.

Prepare gougères for filling: using a small serrated knife, cut a small slit or remove a small piece from the side/top of each warm gougère to create a cavity (or, for a cleaner presentation, pipe the filling into the warm but not hot gougère through a small hole).

Fill: transfer the chilled pimento cheese to a small piping bag fitted with a small round tip (or use a zip-top bag and snip a corner). Pipe about 1 teaspoon of pimento cheese into each gougère (adjust to size). For a larger puff, use up to 1 1/2 teaspoons.

Garnish: press a small piece of crisp bacon into the top of each filled gougère. Sprinkle with a few snips of chives if using. Serve warm or at room temperature.

Serving suggestion: Arrange on a platter for happy hour, 3–4 pieces per person as part of a selection. Gougères are best served the day they are made; leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to refresh the exterior.