|1½ cups (338g)||water|
|½ tsp. (3g)||salt|
|½ tsp. (2g)||sugar|
|5½ oz. (155g)||Plugrá® Premium Butter, unsalted, cut into medium dice|
|1½ cups (180g)||high gluten or bread flour|
|1½ cups (189g)||grated Gruyère cheese, divided|
|5 lg. (250g)||eggs|
|2 tbsp. (19g)||Everything Spice|
Combine water, salt, sugar, and butter in a sauce pot. Bring to a full boil. Remove pot from heat and add flour all at once while stirring constantly.
Return pot to heat and cook for 1 minute more, stirring constantly with a wooden spoon. There will be a film that develops at the bottom of the pot that indicates the starch in the flour is gelatinizing. Continue to cook for 30 seconds more.
Transfer the paste to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 30 seconds. Add 1½ cups Gruyère the bowl while mixing. Then add the eggs, one at a time, and allow to incorporate fully before adding more. Stop the mixing halfway through the egg addition to scrape down the mix; this ensures no lumps.
Remove bowl from mixer and the paddle attachment from the batter.
Place plastic wrap on surface of batter and refrigerate for 45 minutes.
Preheat the oven to 400°F (do not use convection). Using a 1-ounce ice cream scoop, place rounds of the batter onto a non-stick mat. Sprinkle Everything Spice and the remaining ½ cup gruyere over the top of the scoops.
Bake for 15 minutes, open the oven to allow steam to escape, and rotate the pan; finish baking for 15 more minutes, or until gougères are golden brown on the top and sides. They should have a firm crust and hollow interior.
Serve immediately and/or freeze any extras after they cool.