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Cheddar Cheese Gougéres

  • Makes about 3 Dozen

  • 3/4 C Adams Reserve Cheddar Cheese, coarsely grated
  • 6 T (3/4 stick) unsalted butter
  • 3/4 C water
  • pinch of sugar
  • 1 1/2 teaspoon Kosher Salt
  • 1 C all-purpose flour, sifted
  • 4 eggs, at room temperature

Combine butter, water, sugar and salt in a 2-quart saucepan over medium heat. Bring to a boil, remove from heat and add flour. Mix with a wooden spoon, cook until the dough pulls away from the side of the pot and forms a ball. Place the dough in an electric mixer with the paddle attachment and mix on low. Carefully add eggs to the mixer, one at a time, letting the egg incorporate into the dough each time. Add cheddar and mix until smooth. Line two baking sheets with parchment paper. Using a pastry bag with large plain tip, pipe the gougères into 1” mounds spaced 1” apart. Bake at 350° for 12 to 15 minutes, until the gougères are golden-brown.