Craggy Black Pepper & Gruyère Drop Gougères

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line two heavy baking sheets with parchment. Grate 6 oz Gruyère cheese and aggressively crack 2 tsp coarse black pepper. We want sharp shards of pepper here, not fine dust.

   10 min

   Tip: Butter is not a garnish, and preheating is not optional. A screaming hot oven is what gives these their initial puff.

2. 2

   In a medium saucepan over medium-high heat, combine 1/2 cup water, 1/2 cup whole milk, 1/2 cup cultured unsalted butter, and 1 tsp kosher salt. Bring to a rapid, rolling boil.

   5 min

   Tip: The butter must be fully melted before the liquid boils. If it boils too long waiting for the butter, you evaporate water and throw off the hydration.

3. 3

   Remove the pan from the heat. Dump in 1 cup all-purpose flour all at once. Stir violently with a wooden spoon until it forms a cohesive dough. Return to medium-low heat and cook, mashing and stirring, for 2-3 minutes.

   3 min

   Tip: Visual cue: The dough will pull away from the sides and leave a thin film on the bottom of the pan. If you don't cook off this moisture, your final crumb will be tight like a bad alibi.

4. 4

   Transfer the hot dough (panade) to a stand mixer fitted with a paddle (or a sturdy mixing bowl). Beat on low for 1 minute to blow off some steam. Add 4 large eggs one at a time, beating until fully absorbed before adding the next.

   5 min

   Tip: The batter will separate and look terribly broken. Keep beating. It will come together into a glossy, thick paste that forms a 'V' shape when suspended from the paddle.

5. 5

   Fold in 5 ounces of the grated Gruyère cheese and all of the cracked pepper, saving the remaining 1 ounce of cheese for the topping.

   2 min

   Tip: Fold gently but firmly. You want the cheese evenly distributed so every bite has that nutty bite.

6. 6

   Drop 2-tablespoon mounds of batter onto your prepared pans, spacing them 2 inches apart. Top each mound with the remaining 1 ounce of Gruyère and a generous pinch of 1 pinch flaky sea salt.

   5 min

   Tip: Cami's shortcut note: We are not suffering for brunch, and we're definitely not piping for a Friday apéro. Use two spoons or a cookie scoop. The craggy, uneven edges crisp up better anyway.

7. 7

   Bake at 425°F for 10 minutes, then turn the oven down to 375°F (190°C) and bake for another 15 minutes. Serve warm.

   25 min

   Tip: Don't skip this: Do NOT open the oven door during the first 20 minutes, or the steam will escape and they will collapse. They are done when deeply golden, puffed, and feel hollow when tapped.