Cacio e Pepe Gougères

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Recipe by Catherine Pla, adapted from Ina Garten

Makes about 24

Cacio e Pepe Gougères

Gougères start with pâte à choux (choux pastry), which is a type of pastry cooked on the stove top first, then piped onto baking sheets and baked in the oven. Choux pastry is also used for éclairs, cream puffs, churros, and chouquettes.

  • 6 T (3 oz) butter, cut into 1⁄2” pieces

  • 1 c water

  • 1⁄2 t salt

  • 1⁄2 t cayenne

  • 1 c flour

  • 4 large eggs

  • 1 c finely grated parmesan cheese (about 4 oz)

  • 1 egg for egg wash

  • 1 t water

  • Salt, black pepper, and smoked paprika for garnish

Preheat the oven to 425 degrees. Line two sheet pans with parchment and set aside.

Place butter, water, salt, and cayenne in a medium saucepan over low heat until butter melts. Increase heat and bring to a boil. Remove the pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until the dough comes together in a mass around the spoon. Place the pan back on the heat and continue to cook, stirring, for a minute or two to dry out the dough and cook the flour.

Transfer dough to the bowl of a stand mixer (or continue with the wooden spoon by transferring dough to a bowl and beating in eggs one at a time). Beat on medium speed for a minute to slightly cool the dough. With the mixer on medium, add eggs one at a time, beating well to blend before adding the next. Stir in 3⁄4 cup of the cheese.

Drop or pipe (I use a 1⁄2” tip) 1 1⁄2 inch diameter dollops of dough onto prepared sheet pans. Brush to tops with egg wash (1 egg beaten with 1 t water) and sprinkle the puffs with salt, pepper, smoked paprika, and reserved cheese. Bake your choux pastry at 425 degrees for 12 minutes, then lower the oven temperature to 375 and bake another 10-12 minutes, rotating pans halfway through baking. Lower the oven to 300 and let the puffs dry out for another 5-10 minutes. When you break one open, they should be moist but not wet and eggy inside. The exact baking time will depend on the shape and size of your pastries. You do want them to be golden brown, dry to the touch, detach easily from the parchment, and feel light and hollow inside when picked up.

Charlotte Pla