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Gougeres

By

Delicate cheese puffs

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Ingredients

  • 6 Tbsp. (3/4 stick) unsalted butter cut into pieces
  • 3/4 tsp. Kosher salt
  • Pinch of Nutmeg
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • 6 oz. (1 1/2 cups) grated Comte cheese or Gruyere
  • 1/2 tsp. freshly ground black pepper
  • 1 large egg yolk

Details

Preparation

Step 1

Preheat oven to 400 degrees. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combined.

Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away form sides of pan and form a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on the bottom and side of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.

Scrape dough into pipping bag fitted with a 1/2 inch round tip (alternatively, use a plastic bag with a 1/2" opening cut diagonally from 1 corner). Pipe 1" rounds about 2 " apart onto parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.

Bake gougeres until puffed and golden and dry in the center (they should sound hollow when tapped. 20-25 minutes.

Do ahead: Dough can be made 4 hours ahead. Cover and chill. Gougeres can be baked 2 hours ahead; reheat before serving.

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