Gougères are like a savoury cream puff, as they are made with a very similar dough. They bake up into golden globes of goodness, which you can then stuff with a herbed cream cheese, or you can eat them warm, as is. With a crispy exterior, and a soft, almost eggy interior, these are the perfect little nibble when serving cocktails. Gougères are also quite delicious when dunked in soups and stews.
Position the racks so they are in the top and bottom thirds of the oven. Preheat the oven to 425ºF.
Bring the milk, water, butter, and a pinch of salt to a boil in a medium saucepan over high heat. Add the flour all at once, lower the heat to medium and use a wooden spoon to stir the
flour into the liquid. You want to be fairly energetic about this process. The dough will form a ball and there will be a light crust on the bottom of the pot. Stir for about 2 minutes so the dough
dries out.
Transfer the dough into the bowl of a stand mixer. Beat on medium speed for 2 minutes. Add 4 eggs, one at a time, beating on medium speed until each one is incorporated before adding
the next. Separate the last egg and beat in the white. The dough may look like it’s separating but eventually it will smooth out. Scrape down the bowl a couple of times during this process. Beat in the mustard and 1 1/2 cups of cheese.
Spoon or scoop out heaping tablespoon-sized balls of dough (I use a mini ice cream scoop), and drop the dough onto the prepared baking sheets, leaving about 2-inches between balls.
Beat the yolk with a bit of water and brush the top of each ball. Sprinkle tops with the remaining cheese.
Slide the baking sheets into the oven and immediately turn the heat down to 375ºF. Bake for 15 minutes, then remove the baking sheets from the oven and rotate from top to bottom. Bake for another 10-15 minutes until the cheese puffs are puffed, deeply golden, and firm enough to pick up. Serve immediately. These are best served warm. If serving later, they can be stored at room temperature and reheated at 350ºF for a few minutes.
Make ahead/freezer instructions: Scoop the dough and freeze on a parchment-lined bakingsheet. Pack the frozen balls in an airtight container. You can bake them straight from the freezer,
adding a few minutes extra to the baking time. You can also freeze cooked gougères in an airtight container. Reheat at 350ºF for a few minutes.
Yield: Approximately 40 gougères