¼ cup water
¼ cup whole milk
4 tablespoons unsalted butter
½ teaspoon sugar
¼ teaspoon salt
¾ cup all-purpose flour
3 large eggs
½ cup shredded Parmesan
½ teaspoon black pepper
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In a medium pot, bring the water, milk, butter, sugar and salt to a boil over medium heat.
¼ cup water
¼ cup whole milk
4 tablespoons unsalted butter
½ teaspoon sugar
¼ teaspoon salt
pot
liquid measuring cup
measuring spoons
spatula
Add all the flour at once and stir with a wooden spoon until the mixture is fully combined. Stir the dough vigorously for 1 minute over medium heat.
¾ cup all-purpose flour
wooden spoon
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough 2 minutes on medium-high speed to cool it slightly. Reduce the mixer speed to low. Add the eggs one at a time, mixing until fully incorporated after each addition.
3 large eggs
stand mixer
Add the Parmesan and pepper and mix until combined.
½ cup shredded Parmesan
½ teaspoon black pepper
Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes, until the dough is cool to the touch.
plastic wrap
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
When the dough is chilled, scoop the gougères. Using a ½-ounce scoop or leveled tablespoon, scoop 15 gougères and evenly space them on the June Pan. Refrigerate the rest of the dough until you are ready to bake it.
June Pan
ice cream scoop
Transfer the June Pan to the middle shelf of the June Oven. Bake the gougères 20 minutes, until they are golden brown and puffed. June will notify you when the gougères are ready.
Remove the June Pan from the June Oven and set on a cooling rack. Keep the June Oven hot using the button below. Let the gougères cool on the June Pan 5 minutes before transferring them to another cooling rack so you can bake the second round.
cooling rack
Scoop the rest of the dough and space them evenly on the June Pan, as before. You should have 15 more gougères.
Transfer the June Pan to the middle shelf of the June Oven and bake for 20 minutes, until deep golden brown and puffed. June will notify you when the gougères are ready.
Remove the second round of gougères from the June Oven and set the June Pan on a cooling rack. Serve warm or at room temperature.
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