Gougères (French Cheese Puffs) Recipe

Position the racks to divide the oven into thirds and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.

Bring the milk, butter, and salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and using a wooden spoon, immediately start stirring energetically.

The dough will form into a ball and there will be a light film on the bottom of the pan. Keep stirring for another 2 minutes or so to dry the dough.

Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment. Let the dough sit for 1 minute to cool, then add the eggs one by one, followed by the white, beating on medium speed until each 1 is incorporated before adding the next.

The dough may look as though it’s separating or falling apart — just keep going, and by the time the egg white goes in, the dough will be smooth. Beat in the mustard, followed by the cheese. Give the dough a last mix-through by hand.

Scoop or spoon out heaping tablespoon-sized balls of dough, and drop the dough on the prepared baking sheets, leaving about 2-inches between the mounds.

Slide the baking sheets into the oven and immediately turn the temperature down to 375 degrees F.

Bake for 15 minutes, then rotate the pans from front to back and top to bottom. Continue baking for another 15 to 17 minutes until the gougères are puffed, golden, and firm enough to pick up.

Serve immediately.