100 grams white rice flour
16 grams cornstarch
1/8 teaspoon xantham gum
½ teaspoon salt
¼ teaspoon piment d’Espelette
½ cup milk
½ cup water
3 tablespoons unsalted butter
2 eggs
3 ounces finely shredded Swiss cheese
1 tablespoon poppy seeds
Preheat oven to 400o F. Line a sheet pan with parchment paper.
Combine the rice flour, cornstarch, xanatham gum, salt, and piment d’Espelette, and mix well.
Heat the water, milk, and butter in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and add the flour mixture. Stir to combine. Return the pot to the stove over low heat and stir until the dough forms a ball and pulls away from the sides of the pan.
Remove from the heat. Add the eggs one at a time, stirring until each egg is completely incorporated. Stir in the cheese. Mix until it is well incorporated.
Scoop a tablespoon of dough. With wet hands, form it into a ball and place it on the parchment paper. Repeat until you use all of the dough. You should have 30-36 puffs. Sprinkle the tops with poppy seeds.
Bake at 400o F for 15 minutes. Then lower the temperature to 350o F and bake for another 15 minutes. Remove from oven and let cool in a draft free place.
Yield: 30-36 gougères