Yields: Approximately 36 puffs
¾ cup whole milk
¼ cup water
1 stick (4 ounces) unsalted butter
½ tsp salt
1 cup all-purpose flour
4 tbsp Colman’s dry mustard
4 large eggs, at room temperature
¾ cup finely grated gruyere cheese
½ cup finely grated parmigiano reggiano cheese
1 package, 8 ounces cream cheese
1 cup sour cream
¼ cup finely chopped chives
- Position racks in thirds and preheat oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- Combine ½ cup milk, ¼ cup water, salt and butter in a medium saucepan over high heat.
- In a separate bowl mix together the flour and Colman’s dry mustard.
- When the saucepan is at a rapid boil, add the flour mixture all at once and reduce heat to medium low. Keep stirring vigorously with a wooden spoon until the mixture forms a thick ball of dough and coats the sides of the pan, 2-3 minutes. The dough will be very smooth. Remove from heat and let cool to room temperature.
- Beat in eggs one at a time, ensuring each egg is completely incorporated into the dough and becomes smooth before adding each egg. Add ½ cup gruyere and ½ cup parmigiano cheese and beat until well mixed.
- Spoon 1 tablespoon of dough or use a small ice cream scooper and drop on to parchment lined sheet pans. Using remaining milk and cheese, lightly brush the dough with milk and top with grated gruyere cheese. Leave approximately 1” each between each.
- Bake for 20 minutes until puffed and golden brown. Rotate halfway through.
- Cool on wire racks.
- Mix filling ingredients together in a small bowl. Spoon filling into a pastry bag fitted with a large star tip. Suggest using pastry tip 1M.
- When you are ready to fill the gougeres, cut off top ¼ of each puff, pipe cream cheese filling and replace top.
Note: You can freeze gougeres after completely cooled up to 2 months. Reheat in the oven.