Feta & Cracked Pepper Gougères

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

   5 min

   Tip: Always preheat fully. Choux relies entirely on an initial blast of heat to create the steam that puffs the dough.

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 it to a rolling boil.

   5 min

   Tip: Don't let it simmer forever before the butter melts, or you'll evaporate your liquid. The hydration ratio is crucial.

3. 3

   Take the pan off the heat and dump in 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until it forms a shaggy ball. Return to medium heat and cook, stirring constantly, until a thin starchy film coats the bottom of the pan.

   3 min

   Tip: This gelatinizes the starches so they can absorb the eggs later. You're looking for a smooth dough that pulls away from the sides.

4. 4

   Transfer the hot dough to a stand mixer fitted with the paddle attachment (or a bowl if doing by hand). Beat on low speed to release the steam and cool the dough slightly.

   4 min

   Tip: If you add eggs to scorching hot dough, you get scrambled eggs. Wait until it stops billowing steam.

5. 5

   With the mixer running on medium-low, add 3 large eggs, one at a time, letting each fully incorporate. Whisk the final egg and add it a splash at a time until the dough looks glossy and reluctantly drops from the paddle in a distinct 'V' shape.

   5 min

   Tip: You may not need the entire 4th egg. Let the visual cue guide you. Add too much liquid, and your crumb will be tight like a bad alibi.

6. 6

   Remove from the mixer and fold in 5 oz feta cheese, 1 tbsp coarsely cracked black pepper, and 1 tbsp fresh thyme leaves using a spatula.

   2 min

   Tip: Fold gently so you don't turn the feta into a paste. We want distinct, salty pockets in the baked puffs.

7. 7

   Drop 1.5-inch mounds of dough onto your prepared baking sheets, leaving 2 inches between them. Dip your finger in water and gently pat down any pointy peaks so they don't burn.

   5 min

   Tip: Cami's shortcut note: Forget the piping bag. A medium spring-loaded cookie scoop is faster and yields rugged, rustic edges that get extra crispy.

8. 8

   Bake at 400°F (200°C) for 20 minutes until fully puffed and golden. DO NOT OPEN THE OVEN DOOR. Then, drop the temperature to 350°F (175°C) and bake for another 12-15 minutes until deeply bronzed.

   35 min

   Tip: Don't skip this temperature drop. It dries out the interior so they don't collapse when cooling. Let time do the work.