Gruyère & Black Pepper Gougères with Meyer Lemon-Avocado Whip

Instructions

1. 1

   Preheat your oven to 400 degrees F. Line two large baking sheets with parchment paper. This is a fast-moving recipe once we start the choux, so make sure your cheese is grated and your ingredients are prepped.

   5 min

   Tip: Grating your own cheese is non-negotiable here; pre-grated cheese is coated in starches that will ruin the glorious melt.

2. 2

   In a medium saucepan, combine 1/2 cup water, 1/2 cup whole milk, 8 tbsp unsalted butter, and 1/2 tsp kosher salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is completely melted by the time the liquid boils.

   5 min

   Tip: Don't let the water boil before the butter melts, or too much liquid will evaporate and throw off the pastry ratio.

3. 3

   Remove the pan from the heat and immediately dump in 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until it forms a cohesive dough, then return the pan to medium heat. Cook for about 2 minutes, stirring constantly and smashing the dough against the sides of the pan, until a slight film forms on the bottom of the pot.

   3 min

   Tip: This step is called the panade! Drying out the dough here ensures your gougères will puff up beautifully in the oven.

4. 4

   Transfer the hot dough to a stand mixer fitted with a paddle attachment (a large bowl and a hand mixer or wooden spoon works too). Beat on low for 1 minute to cool it slightly so we don't scramble the eggs. Add the 4 large eggs one at a time, beating very well after each addition. The dough will look separated at first, but it will come back together into a smooth, glossy paste that forms a 'V' shape when dropped from the paddle.

   5 min

   Tip: Take your time with the eggs. You want to build structure and trap air in the dough.

5. 5

   Using a spatula, gently fold in 1 1/2 cups grated Gruyère cheese and 1 tsp coarse black pepper until evenly distributed through the glossy choux dough.

   2 min

   Tip: I like an aggressive amount of black pepper here to cut the richness of the cheese, sort of like a cacio e pepe vibe.

6. 6

   Using two spoons or a piping bag fitted with a large round tip, drop tablespoon-sized mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops of each mound with the remaining 1/4 cup grated Gruyère cheese.

   5 min

   Tip: Dip your finger in a little water to tap down any pointy peaks on the dough so they don't burn in the oven.

7. 7

   Bake at 400 degrees F for 10 minutes to give them a rapid lift. Then, without opening the oven door, turn the heat down to 350 degrees F and bake for another 15 to 20 minutes. They should be deeply golden, puffed, and crisp on the outside.

   30 min

   Tip: Do not open the oven door during the first 20 minutes! A draft of cold air will cause your beautiful cheese puffs to collapse into sad little pancakes.

8. 8

   While the gougères are baking, make your West Coast dip. In a small bowl, mash 1 ripe avocado with a fork until mostly smooth. Whisk in 1/3 cup crème fraîche, 1 tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, and 1 small shallot, finely minced. Season with 1/2 tsp flaky sea salt. Serve the warm gougères immediately with a generous swipe of the bright avocado whip.

   5 min

   Tip: The contrast between the warm, cheesy, peppery pastry and the cool, zesty avocado whip is pure magic.