Burgundian Gougères

By janicecraig

Ingredients

• 1 teaspoon sea salt or coarse salt
• 1 stick of salted butter
• 1 cup all purpose flour
• 4 large eggs
• 3 ounces grated Gruyere or Comte cheese, plus 3 tablespoons
• 1 cup of water
• Parchment paper

Details

Servings 1
Adapted from atlantamagazine.com

Preparation

Step 1

Preheat the oven at 380°F

In a medium saucepan, bring the water, butter, and salt to a boil over high heat. When the water starts boiling, remove the pan from the heat. Add the flour all at once and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball. Beat the mixture over low heat for about 1 minute to dry the mixture.

Pour the mixture into a stand mixer with the whisk attachment or in a big bowl and add the eggs, one at a time. Beat thoroughly after each addition. Add the cheese and beat on medium speed until the dough is shiny (and looks like mayonnaise),

Bake in the middle of the oven until puffed and golden, 25 to 30 minutes. To test for doneness, remove one puff from the oven and let it cool for 45 seconds. If it remains crisp and doesn’t deflate, it’s done. If it deflates, return to the oven and continue baking 5 to 10 minutes more. Remove to a rack to cool. Serve warm or at room temperature.

Make these ahead of time. Once they’ve cooled, store them in the freezer for up to 4-6 weeks in an airtight container. Re-crisp in the oven at 350°F for about 5-7 minutes.