Preheat the oven to 200°C and line two baking sheets with parchment paper.
In a saucepan bring the water, butter, sugar, and salt to a simmer. When the butter has all melted quickly dump in the flour and stir vigorously with a wooden spoon. Keep stirring for about 2 minutes until a white film has formed on the bottom of the pot and the mixture is entirely incorporated. This step is important as you’re cooking the floury taste out of the dough.
Dump the dough into a food processor fitted with a steel blade along with the eggs, kishk, and cumin. Blend until you have a paste-like dough. Scoop it out into a pastry bag (or ziplock) and allow to cool slightly before you start piping your gougeres.
Cut the corner or end off your piping bag and pipe small balls, about the size of golf balls, onto your parchment-lined baking sheets, allowing room for them to expand in the oven.
When done, use your finger, dipped in some water, to push down any wispy bits. Brush with egg wash and sprinkle tops very lightly with cumin seeds.
Bake for 18-20 minutes, turning baking sheets halfway through so they brown evenly. Gougeres should be dark brown and feel hollow when they’re done.
Eat immediately or store in the freezer once cool and reheat in a 200°C oven for 10 minutes.
CHEF'S TIPS
Gougeres are one of my all-time favorite party foods. I make huge batches of them and then freeze them to use in the future for instant sexy cocktail party snacks. Typically, traditionally French cheese puffs, I’ve substituted kishk and added a bit of cumin for a distinctly Lebanese taste.
