Having gougeres at any time during the day is addictive. This savory snack – a small cheese puff – is rooted in French cuisine. In my recipe, I use roasted spices (chili flakes, cumin seeds, and raw coriander). I would strongly recommend giving it a try.

Ingredients:

• 1 cup all-purpose flour
• ½ cup whole milk
• 1 teaspoon Dijon mustard
• 1 ½ cups loosely grated cheddar cheese
• ½ walnuts, roughly chopped
• 4 large eggs, plus 1 large egg white, both at room temperature
• 115 grams (1 stick) butter, cut into chunks
• 1 tablespoon roasted combination of spice powder (1 teaspoon of cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on a low flame, and then grind into a powdered form)
• Parchment paper
• ½ teaspoon of sea salt

Method:

Preheat the oven at 400 degrees.

Heat a medium saucepan, add butter, milk, salt, ½ cup water, and bring to boil. Then combine the flour, reduce heat, and stir rapidly for about 3-4 minutes until the dough mixture pulls away from the saucepan or comes together like a ball. Let the dough mixture sit for 1-2 minutes.

Use the mixer at medium speed, then add the 4 eggs (one at a time) to beat. Then combine the dough mixture and mix well for about 2-3 minutes until well combined. Add egg white and beat again. Reduce the mixer speed and add mustard and roasted combination powder, then add cheese and walnuts, and mix for about 1 minute only. Use the large baking dish with parchment paper. Make a small cookie with the help of a spoon. Arrange the cookies separately between each. Bake for 22 – 24 minutes, until the gougeres cookies are puffed and golden brown. Serve warm.

Note:

Gougeres cookies can be frozen in an airtight container. Whenever you want to eat, place frozen gougeres on a parchment-lined baking sheet and bake for 6-8 minutes.