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1
Turn on food processor and finely chop cranberries by dropping them in through feed tube.
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2
Remove cranberries, but dont bother cleaning bits clinging to the bowl.
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3
(Cranberries can also be chopped by hand.)
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4
Place 1 cup water in a 2-quart saucepan.
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5
Add butter and salt, bring to a simmer and cook just until butter melts.
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6
Remove from heat, add flour all at once and stir vigorously with a wooden spoon.
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7
Return saucepan to medium heat and cook dough, stirring, about a minute.
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8
Transfer dough to food processor.
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9
Heat oven to 425 degrees.
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10
Turn on food processor and add 1 egg to the dough.
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11
As soon as its completely incorporated, add another, and continue adding eggs 1 at a time until you have used 4.
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12
Add chopped cranberries and Cheddar and pulse to blend.
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13
(This step can be done by hand, but its a lot more work.)
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14
Line 1 large or 2 smaller baking sheets with parchment.
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15
Drop teaspoons of batter, in mounds about 1 inch across, on baking sheets, leaving 2 inches between them.
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16
Beat remaining egg.
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17
Brush tops of mounds with egg, taking care not to let any drip down the sides.
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18
Bake 15 minutes, until puffed and lightly browned.
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19
Reduce heat to 350 degrees and bake another 10 to 15 minutes, until well browned.
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20
Shut off oven, open oven door a few inches and leave gougeres another 15 minutes before removing them.
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21
When completely cooled, the gougeres can be transferred to a heavy plastic bag and frozen.
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22
Reheat them for 10 minutes at 350 degrees.
