Words by: Hilary McCandless-Beard
Yield: 20–24 pieces
Time: 45 minutes–1 hour
4 Tablespoons unsalted butter
½ cup whole milk
½ cup water
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
⅛ teaspoon granulated sugar
3–4 large eggs
1 cup loosely packed, grated, aged gouda cheese
- Preheat oven to 400°F. Place butter, milk, and water in a small saucepan and bring to boil over high heat. Meanwhile, combine flour, salt, pepper, and sugar in a small bowl.
- When butter is melted and liquid boils, add the flour mixture and stir vigorously over high heat—approximately 2 minutes. Mixture will form a ball of smooth dough as the starches gelatinize. Continue stirring and cooking until you notice a crust form and begin to brown on the bottom of the pan.
- Transfer dough ball to the bowl of an electric mixer with the paddle attachment, then mix on medium speed until steam no longer rises from the bowl. (This can be done with some effort by hand if no electric mixer is available.) Then add the eggs one by one, waiting until each is incorporated before adding the next. Stop and scrape down the paddle and sides of the bowl as necessary.
- When enough eggs are added, the mixture should be a thick consistency so that a trail left by your finger will close in about 3 seconds. Add the grated cheese. Scoop ¾ oz. mounds (heaping Tablespoons) 1 ½ inches apart on parchment-lined baking sheets.
- Reduce oven heat to 375°F and bake 20–25 minutes, or until well browned and the sides are firm when gently squeezed; rotate pans after 10 minutes for even baking. Serve warm or at room temperature.