Airy Gougeres

• 1 cup whole milk
• 4 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 tablespoon creme fraiche
• 6 ounces shredded Comte or Gruyere cheese (1 1/2 cups)

1. Preheat the oven to 400.
2. In a medium saucepan, combine the milk, butter and salt and bring to a boil over high heat.
3. Add the flour all at once and stir vigorously with a wooden spoon over moderate heat until the dough forms a ball.
4. Stir for 1 minute to slightly dry out the dough.
5. Transfer the dough to a stand mixer fitted with the paddle and let cool slightly for 2 minutes.
6. With the machine at medium speed, beat in the eggs, 2 at a time, beating well between additions.
7. Mix in the creme fraiche and then the cheese.
8. Line 2 large baking sheets with parchment paper.
9. Fill a pastry bag with the dough and pipe out 1 1/2-inch mounds about 1 inch apart on the prepared baking sheets.
10. Bake the gougeres in the center of the oven for 20 minutes.
11. Turn the oven down to 350 and bake until the gougeres are golden brown and puffed, about 8 minutes longer.
12. Transfer to a rack to cool slightly.
13. Serve the gougeres warm or at room temperature.

milk, unsalted butter, salt, flour, eggs, creme fraiche, gruyere cheese

Taken from www.foodandwine.com/recipes/airy-gougeres (may not work)