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1
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
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2
This is one of the few occasions when I use parchment paper and not a silicone mat.
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3
The bottoms of the puffs tend to get darker and crispier when baked on a silicone mat, which you dont want.
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4
In a large saucepan, heat water, butter, sugar and salt until the butter is melted and the mixture comes to a gentle simmer.
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5
Add the flour all at one time (very important), and stir with a wooden spoon until the mixture forms a ball in the center of the pan and pulls away from the sides, about 2-3 minutes.
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6
Remove from the heat and allow the mixture to cool 3-4 minutes before adding the eggs; this will keep the eggs from scrambling when you add them.
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7
Once cooled slightly, beat in the eggs one at a time until the mixture is nice and smooth.
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8
Finally, stir in the cheese.
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9
The consistency should be like a thick frosting: easy enough to pipe it but thick enough to hold its shape.
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10
If I was having Martha Stewart over for dinner I would probably pipe them using a large round piping tip.
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11
For everyone else, I just use 2 spoons to form them into balls on the prepared baking sheets.
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12
They should be approximately a rounded tablespoon, like when making large cookies.
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13
Space them apart on the baking sheet as you would cookies so that they have room to rise as they bake.
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14
You should get about 24 puffs total.
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15
Place in the oven and bake 25-30 minutes until lightly golden brown and puffed.
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16
If you need to, open one up to test it.
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17
The inside should be light and airy.
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18
If it still looks really moist and eggy, its not quite done.
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19
Gougeres are best served warm.
