- Prep time 25 minutes
- Total time 1 hour & 30 minutes
Ingredients
Method
In saucepan over medium heat, bring 1 cup water, butter and salt to boil, stirring until butter melts. Remove from heat. Add flour, all at once, and stir vigorously with wooden spoon until mixture forms smooth ball. Return pan to stove and cook over low heat, stirring constantly, until pastry pulls away from side of pan, about 2 minutes. Remove pan from heat; let cool for 5 minutes. Add eggs, one at a time, stirring well after each addition with wooden spoon until batter is smooth and shiny. Stir in Cheddar and chorizo.
Preheat oven to 375°F. Line two baking sheets with parchment paper. Using pastry bag fitted with 1/2-inch round tip, pipe small balls of dough about 1 inch in diameter onto prepared baking sheets, spacing 2 inches apart. With moistened fingertip, gently smooth top of each ball.
Bake, one sheet at a time, until gougères are golden and puffy, 25 to 30 minutes. (Make-ahead: Can be stored in metal container at room temperature for up to 2 days or frozen for up to 1 month. Thaw in refrigerator the day before serving, then place on baking sheet and reheat at 350°F for 5 minutes.) Makes 40 gougères
Test kitchen tip
To make nice, puffy gougères, avoid the temptation to open the oven door during cooking time.
Nutritional facts PER GOUGÈRE
- Iron 0.3 mg
- Fibre 0 g
- Sodium 40 mg
- Sugars 0 g
- Protein 2 g
- Calories 50
- Total fat 3 g
- Cholesterol 25 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
