Yield: Makes About 4 Dozen
- 3⁄4 cup whole milk
- 8 tbsp. unsalted butter, cubed
- 1⁄2 tsp. kosher salt
- 1 1⁄2 cups flour
- 5 eggs, at room temperature
- 4 oz. Comté cheese, grated
- 4 oz. Emmentaler cheese, grated
- 4 oz. Gruyère cheese, grated
- Heat oven to 425°. Bring milk, butter, salt, and 1⁄3 cup water to a boil in a 4-qt. saucepan over high. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon until slightly dried, about 2 minutes. If the dough is not dry enough, the gourgeres will not rise when cooked. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating well after each addition, until dough is smooth; stir in half each of the cheeses.
- Transfer dough to a piping bag fitted with a plain 1⁄2” tip. Using a swirling motion, pipe 1 1⁄2“-tall mounds of dough, about 1” in diameter, onto parchment paper-lined baking sheets; sprinkle tops with remaining cheeses. Place in oven and reduce temperature to 375°. Bake gougères until golden brown, about 30 minutes.