1 cup water
1 stick unsalted butter, cubed
2-3 Tbsp. minced herbs (rosemary, thyme, parsley)
1 cup all-purpose flour
1 teaspoon salt
⅛ teaspoon ground black pepper
4 large eggs, room temperature
¾ cup freshly grated parmesan cheese, divided
1 large egg yolk mixed with 2 teaspoons of water
1. Position shelf in center of the oven and heat to 425°. Line 2 jelly roll pans with baking parchment. Have ready a pastry bag fitted with a ¼” star or round tip.
2. In a heavy, 2-quart saucepan heat water, butter and herbs. Bring just to the boil over medium heat. Remove from heat.
3. Stir in flour, salt and pepper. Cook over medium-high heat, stirring constantly, until the mixture forms a ball. Continue to cook, stirring constantly, until a film appears on the bottom of the pan.
4. Transfer mixture to the bowl of a standing mixer fitted with the paddle attachment. Add eggs, one at a time, blending thoroughly before adding another egg. Fold in ½ cup of the Parmesan. Empty mixture into prepared pastry bag and pipe 1” mounds of dough, spacing them about 1” apart, onto prepared pans. Brush mounds lightly with egg yolk mixture, then sprinkle with remaining cheese.
5. Reduce oven to 400ºF and Bake for about 15-20 minutes, then rotate pans and bake for another 2-3 minutes, or until golden brown and crisp. Using the tip of a paring knife, pierce bottom of each gougere before transferring to a cooling rack. If not serving immediately, rewarm in a 325ºF oven for 5-7 minutes before serving.
Do-ahead notes: The Gougere may be frozen for 2 weeks. Do not defrost before warming in a 300° oven.
Variations: Chive Gougere: Eliminate herbs and cheese. Add 3 tablespoons snipped
Black Pepper Gougere: Eliminate herbs and cheese. Add 1 teaspoon freshly
Ground black pepper.