Ingredients
1 stick(s) unsalted butter
1 cup(s) water
1/2 teaspoon(s) kosher salt
1 cup(s) all-purpose flour
4 large eggs
1 cup(s) shredded Cabot Clothbound Cheddar
Preparation
Preheat the oven to 425 degrees F and position racks in the upper and middle thirds. Lightly butter two large baking sheets. In a large saucepan, combine the butter, water, and salt, and bring to a boil. Remove from the heat. Add the flour and whisk until smooth. Let cool slightly, then, using an electric mixer at medium speed, beat in the eggs one at a time, beating thoroughly between additions. Beat in all but 2 tablespoons of the cheese. Using a one-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking. Lower the oven temperature to 400 degrees F. Pierce each gougère near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden. Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.
