Gourgères

Directions

1Preheat the oven 375° F. Line 2 large baking sheets with parchment paper.

2In a medium pot over high heat, combine the beer, milk, butter, and fine sea salt and bring to a boil.

3Remove the pot from the heat and add the flour all at once. Place the pot over low heat and stirring constantly and vigorously with a wooden spatula, until the mixture forms a ball and a light film forms on the bottom of the pan. Continue to cook for 1 minute to dry out the dough.

4Transfer the hot dough to a stand mixer with the paddle attachment. Mix on low, letting the dough steam for 1 minute, then add the eggs, one at a time, making sure each is completely incorporated until adding the next. Mix until the dough is thick and very shiny. Turn off the mixer and gently stir in the Comté just to combine.

5 Scoop out a tablespoon of the dough at a time and spoon onto the prepared baking sheets, spacing each spoonful about 2 inches apart. Sprinkle with flaky salt and pepper.

6Place in the oven and bake until the gourgères are browned and crisped, 20 to 24 minutes, rotating the pans halfway through. Serve warm or a room temperature.

Notes

1The gougères can be made up to a 1 day ahead and stored in an airtight container.  Rewarm in a 350° F for 4 to 6 minutes before serving.