GOUGERES - LAST MINUTE

By porklion

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
• 1/2 teaspoon salt
• A pinch of cayenne
• A pinch of freshly grated nutmeg
• 1 cup all-purpose flour
• 5 large eggs, at room temperature
• 1 1/2 cups coarsely grated cheese, such as Gruyère or cheddar (about 6 ounces)

Details

Servings 12
Preparation time 20mins
Cooking time 45mins
Adapted from amateurgourmet.com

Preparation

Step 1

Instructions

Preheat the oven to 425 degrees F and line two baking sheets with parchment paper (if you don’t feel like baking them all at once, you can freeze one tray).

Bring the milk, water, butter, salt, cayenne and nutmeg to a rapid boil in a saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and start stirring aggressively with a wooden spoon. The dough will come together and a light crust will form on the bottom of the pan. Keep going (you’ll work up a sweat!) for another minute or two until the dough is smooth and pretty dry.

Now dump the dough into the bowl of a mixer fitted with the paddle attachment. Let it sit for one minute, then add the first egg and beat the dough until the egg is incorporated. Keep going until you’ve used all the eggs and the dough is thick and shiny.

Beat in the grated cheese (at this point, Dorie says “once the dough is made, it should be spooned out immediately.”)

Spoon out 1 tablespoon globs on to the baking sheets, about 2 inches apart.

If you want to bake them all at once, place them both in the oven and turn the oven temperature down to 375. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and puffed, another 12 to 15 minutes or so. Serve warm.