Gougères

6BA0E61F-DE6E-465F-9490-D88B080BCD45.jpeg

  • 1/2 cup water
  • 1/2 cup milk
  • 1 stick (4 ounces) unsalted butter, cut into tablespoons
  • Large pinch of coarse salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
  • Freshly ground pepper
  • Freshly grated nutmeg

Preheat the oven to 400 degrees. Line baking sheets with parchment paper. In a saucepan, combine water, milk, butter and salt and bring to a boil. Add the flour and stir it in until a smooth dough forms; stir over low heat until it dries out.

Scrape the dough into a bowl and allow to cool for a few minutes. Beat the eggs into the dough, one at a time. It is important to be sure that each egg is fully incorporated into the batter before adding the next.  Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, a few inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.

Gougères freeze well.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.