Cacio e Pepe Gougères
Ingredients
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¼ cup water
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¼ cup whole milk
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4 tablespoons unsalted butter
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½ teaspoon sugar
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¼ teaspoon salt
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¾ cup all-purpose flour
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3 large eggs
Tools
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ice cream scoop
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stand mixer
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wooden spoon
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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pot
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cooling rack
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plastic wrap
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June Oven
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Preferences
Start the dough
In a medium pot, bring the water, milk, butter, sugar and salt to a boil over medium heat.
¼ cup water
¼ cup whole milk
4 tablespoons unsalted butter
½ teaspoon sugar
¼ teaspoon salt
pot
liquid measuring cup
measuring spoons
spatula
Add the flour
Add all the flour at once and stir with a wooden spoon until the mixture is fully combined. Stir the dough vigorously for 1 minute over medium heat.
¾ cup all-purpose flour
wooden spoon
Cool the dough slightly and add the eggs
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough 2 minutes on medium-high speed to cool it slightly. Reduce the mixer speed to low. Add the eggs one at a time, mixing until fully incorporated after each addition.
3 large eggs
stand mixer
Add the cheese and the pepper
Add the Parmesan and pepper and mix until combined.
½ cup shredded Parmesan
½ teaspoon black pepper
Chill the dough
Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes, until the dough is cool to the touch.
plastic wrap
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Scoop the gougères
When the dough is chilled, scoop the gougères. Using a ½-ounce scoop or leveled tablespoon, scoop 15 gougères and evenly space them on the June Pan. Refrigerate the rest of the dough until you are ready to bake it.
June Pan
ice cream scoop
Bake the gougères
Transfer the June Pan to the middle shelf of the June Oven. Bake the gougères 20 minutes, until they are golden brown and puffed. June will notify you when the gougères are ready.
Cool the first round of gougères
Remove the June Pan from the June Oven and set on a cooling rack. Keep the June Oven hot using the button below. Let the gougères cool on the June Pan 5 minutes before transferring them to another cooling rack so you can bake the second round.
cooling rack
Scoop the second round
Scoop the rest of the dough and space them evenly on the June Pan, as before. You should have 15 more gougères.
Bake the gougères
Transfer the June Pan to the middle shelf of the June Oven and bake for 20 minutes, until deep golden brown and puffed. June will notify you when the gougères are ready.
Serve the gougères
Remove the second round of gougères from the June Oven and set the June Pan on a cooling rack. Serve warm or at room temperature.
