Directions

1. In a pot over high heat, bring butter and water to a boil. Remove from heat.
2. Pour flour all at once into the pot and stir until combined.
3. Return pot to low heat. Stir continuously to dry the batter until it pulls away from the sides of the pot and no longer sticks; approximately 2 minutes.
4. Remove from heat and let cool for 1–2 minutes.
5. Add eggs one at a time, stirring vigorously until each egg is fully incorporated. Batter may split; continue mixing until smooth.
6. Fold in 1 ½ cups cheddar cheese, salt, pepper, and chopped chives until evenly distributed.
7. Using a 15 mL scoop, portion batter onto a parchment-lined baking sheet. Yield is approximately 35 gougères.
8. Bake at 400 °F for 22 minutes until puffed and lightly golden.
9. Cool on the baking sheet, then transfer to a cooling rack until completely cooled.

Storage:

1. Once cooled, store gougères in an airtight container at room temperature or refrigerated depending on service needs.
2. Use within 24 hours for best texture.

Service:

1. Preheat oven to 400 °F.
2. Bake 4 minutes until warm, serve immediately.
3. If making the cheese skirt, on a parchment-lined sheet pan, place 1 tbsp piles of grated cheddar cheese, five per pan. Gently tap to flatten.
4. Place one gougère on each pile of cheese.
5. Bake for approximately 4 minutes to warm the gougères and create a crispy cheese skirt.
6. Allow to set slightly and serve immediately.