A couple things. There are a number of approaches people take when making gougères. I opt for the path resulting in the least amount of dishes and devices to wash after. Meaning, a one-pan method, stirring by hand. I don’t bother with a mixer. And I push dollops of the dough onto parchment lined baking sheets from a spoon rather than piping from a bag.

This recipe calls for beer and milk as the liquids in the batter, but the direction you take the flavors is adaptable. You might trade out the beer for water, tea, or other flavorful liquid. I like a bit of milk in the batter, as I think it helps the dough bake into that lovely golden-brown color. Also, don’t feel married to this combination of cheese and herb/spices, it’s a favorite, but I certainly vary each batch based on what is on hand.
Important things you don’t want to learn the hard way: be sure to use large eggs (not extra-large). Prep all your ingredients ahead of time. And one note related to baking, let the gougères brown all the way, particularly up the sides, before pulling them from the oven. The resulting structure will prevent the tops caving.

*We like a combination of all-purpose and white whole wheat flours here. Use all AP (for a higher rise), or all white whole wheat (for more fiber and a lower rise), if desired.

*We like a combination of all-purpose and white whole wheat flours here. Use all AP (for a higher rise), or all white whole wheat (for more fiber and a lower rise), if desired.

Freezes well.