Gruyère & green garlic gougères

Active: 25 minutes; Bake: 35 minutes

Butter, unsalted	100 grams
Butter, canna-infused	11 grams
Water	237 grams
Salt, kosher	½ teaspoon
Sugar, granulated	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Flour, all-purpose	140 grams
Eggs	4 large
Gruyère, finely shredded	115 grams
Green garlic, scallions, or chives	1 tablespoon

1. Preheat your oven to 400°F; line two baking sheets with parchment paper or silicone baking mats, and set aside. 
2. In a medium saucepan over medium heat, combine the butter, canna butter, water, salt, sugar, and pepper; bring to a boil. 
3. Once the butter melts, add the flour all at once. 
4. With a wooden spoon with a flat-edge, begin stirring immediately until the mixture forms a ball and comes a way from the sides of the pan. 
5. Continue cooking, stirring, until the mixture starts to look gritty on the bottom of the pan. The dryer the mixture becomes, the better it will absorb the eggs, and the puffier the gougères get in the oven. 
6. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, and beat the dough on medium-low speed for about 1 minute until it is just warm to the touch. 
7. Increase the speed to medium-high, and add the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. 
8. Scrape down the sides of the bowl between additions with a rubber spatula. 
9. Mix in the cheese and green garlic. 
10. Coat a 3-tablespoon cookie scoop with nonstick baking spray, and spoon out 7 level scoops of dough onto one of the prepared sheets, placing them about 3 inches apart.
11. Respray the cookie scoop as needed, a repeat with the second baking sheet. 
12. Wet your finger with a bit of water, any smooth any jagged edges. 
13. Bake for 30 to 35 minutes until puffed, browned, and firm to the touch, rotating the sheets between the racks and from from front to back every 10 minutes. 
14. Keep an eye on them the last 5 minutes so they don’t burn. They should sound hollow when tapped with your finger. 
15. Once done, cut a small slit in the side of each puff. 
16. Turn off the oven, and return the gougères to the oven for 10 minutes to get extra crispy. 
17. Transfer the baking sheets to a cooling rack. 
18. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Re-crisp in a 400°F oven for for 2 to 3 minutes before serving.

Recipe from Edibles by Stephanie Hua.