Seeded Rye Gougères

From the wonderful cookbook Repertoire
This is a wonderful gougères recipe and the rye flour gives them a nice flavor. You can use all white flour if you want.I love the seeds on top!

Makes at least 2 dozen
1 c. milk or water
8 T. butter
3/4 t. kosher salt
2/3 c. all purpose flour
1/3 c. rye flour
4 eggs
1 c. grated Gruyere cheese
Topping
1 egg
1/2 kosher salt

2 t. sesame seeds
2 t. sunflower seeds
1 t. poppy seeds
Preheat oven to 425 degrees. Combine milk, butter and salt in a medium saucepan. Bring to a boil over medium heat then reduce heat to low and add all of the flours at once. Stir for 2-3 minutes until the mixture comes together and leaves a film on the bottom of the pan. Transfer to the bowl of a mixer with the paddle attachment. Mix on low to cool it slightly. When there is no more steam rising from the dough, add one egg at a time, mixing thoroughly before adding the next egg. Fold in all but 2 T. of the cheese and mix well. I use my small cookie scoop to make the puffs but you could also use a pastry bag. Combine the egg with the salt for an egg wash and brush the tops of all of the gougères. Sprinkle the seed mixture and cheese. Bake for 24 minutes.Remove from the oven and poke a hole in the side of each gougère so they won’t deflate.

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