by Judy Kim
Yields: Approximately 36 puffs
1 cup all-purpose flour
4 tablespoons dry mustard
¾ cup whole milk, separated
1 stick (4 ounces) unsalted butter
½ teaspoon kosher salt
4 large eggs, at room temperature
½ cup freshly grated parmesan
¾ cup freshly grated Gruyère, separated
1 package (8 ounces) cream cheese
1 cup crème fraîche
¼ cup finely chopped chives
Preheat oven to 400°F. Line 2 rimmed sheet pans with parchment paper.
In a small bowl combine flour and dry mustard; set aside.
In a medium sauce pan over high heat add 1/2 cup milk, butter, ¼ cup water and salt; bring to a boil. Add the flour mixture all at once and reduce heat to medium low. Using a wooden spoon, stir vigorously until the mixture forms a thick ball of dough and coats the sides of the pan, about 2-3 minutes. The dough should be smooth. Remove from heat and cool slightly. Beat in eggs one at a time until completely incorporated. Add Parmesan and 1/2 cup Gruyère; stir until well mixed.
Using a small ice cream scooper or 1 tablespoon measure, drop dough on parchment lined sheet pans. Space evenly about 1-inch apart. Lightly brush dough with remaining milk and top with remaining Gruyère. Bake on middle rack until puffed and golden brown, about 20 minutes. Rotate halfway through. Cool completely on wire racks.
Meanwhile, mix filling ingredients together in a small bowl. Spoon filling into a pastry bag fitted with a large star tip, such as a Wilton 1M tip. Just before serving cut off top quarter of each puff, pipe cream cheese filling and replace top.
Note: Gougères can be frozen after completely cooled, up to 2 months. Reheat in the oven before serving.