Gougères (french Cheese Balls)

Ingredients

• 60g unsalted butter
• 60g water
• 60g whole milk
• 70g cake flour
• ½t salt
• 2-3 large eggs, beaten
• ¼c grated cheese (Parmesan, white cheddar, or Pecorino Romano are excellent choices)

Instructions

1. 1Prep: Cut the butter into small cubes. In a medium saucepan, combine the water, milk, and butter. Place the pan over medium heat and resist the urge to stir. This allows the butter to melt evenly without the water boiling too quickly.
2. 2In a separate bowl, whisk together the cake flour and salt.
3. 3Make the Panade: Once the mixture in the saucepan is at a rolling boil, reduce the heat to low and immediately add the flour and salt mixture. Stir vigorously with a spatula or wooden spoon until the dough comes together into a single, cohesive ball.
4. 4Continue to cook the dough ball over low heat for about 2 minutes, pressing and stirring constantly. The goal here is to evaporate excess moisture. The dough is ready when a thin film of starch forms on the bottom of the pan and the dough looks a little dry on the outside.
5. 5Cool the Dough: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed for 2-3 minutes to cool the dough down. This prevents the eggs from cooking when you add them. You can also do this by hand with a spatula in a large bowl.
6. 6Incorporate the Eggs: With the mixer on low, slowly add the beaten eggs in a steady stream, a little at a time. After each addition, wait until the egg is fully incorporated before adding more. The dough is ready when it is smooth and glossy and falls from the spatula in a "V" shape. You may not need all of the egg.
7. 7Fold in the grated cheese with a spatula.
8. 8Pipe and Bake: Preheat your oven to 390°F (200°C). Fit a piping bag with a French star tip and fill it with the dough. Pipe 1-inch mounds of dough about 2 inches apart on a parchment-lined baking sheet.
9. 9Immediately after piping, put the cheese balls in the oven. Lower the temperature to 365°F (185°C) and bake for 20-25 minutes, or until they are a beautiful golden brown and feel light when you pick them up. Let cool for a few minutes on the tray before serving.