Recipe: Warm Gougeres with Crunchy Sea Salt

WARM GOUGERES WITH CRUNCHY SEA SALT

1 cup whole milk
1 cup (2 sticks) unsalted butter
2 teaspoons sugar
1 teaspoon salt or kosher salt
1 cup quark cheese (or whole-milk yogurt)
1 3/4 cups all-purpose flour
6 large eggs
1 cup grated parmesan or Gruyere cheese, divided use
coarse sea salt or kosher salt

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper or nonstick liners.

In a large saucepan over medium-high heat, combine the milk, butter, sugar and salt and bring to a boil. Stir in the quark or yogurt and reduce the heat to medium. Add the flour and stir until the mixture dries out slightly and no longer tastes of raw flour, 7 to 9 minutes.

Transfer the batter to the bowl of an electric mixer fitted with the paddle attachment and beat in the eggs one at a time until smooth. Beat in 1/2 cup of the grated cheese.

Use 2 spoons to drop 1 1/4-inch (walnut size) blobs of batter on the lined baking sheets. Sprinkle each puff with a pinch of the remaining grated cheese and pinch of coarse salt.

Bake until puffed and brown, about 20 minutes. Serve as soon as possible.

Serves 8
Source: Chef Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home by Melissa Clark