French Laundry Gougeres

These wonderful puffed dough can be made ahead of time and frozen, then popped into the oven at the last minute.
French Laundry Gougeres
French Laundry Gougeres

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Cup water

  • 7

    Tab butter

  • 1

    Tab kosher salt

  • Pinch of Sugar

  • 1 1/4

    Cups flour

  • 4 - 5

    Eggs

  • 1 1/4

    cups (5 oz) grated Gruyere divided

  • Freshly ground white pepper

Directions

If you plan on baking them immediately: do #1 If you plan on freezing follow the freezing directions then back as follows 1. Heat oven to 450 degrees. Line 2 baking sheets with silicone baking sheets or parchment paper. 2. In a medium saucepan, combine the water, butter, salt and sugar and bring to a boil over high heat. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the dough forms a ball and the excess moisture has evaporated. (if ball forms more quickly, continue to cook and stir for a full 2 minutes) 3. Transfer the mixture to the bowl of a stand mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. It should for a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary add the yolk. Finally, mix in three-fourths cup of Gruyere and adjust the seasoning with salt and white pepper. 4. Fill pastry bag fitted with a 3/8 inch plain pastry tip ( or use a a tablespoon to create walnut size mounds) to create 1 tab size mounds. 2 inches apart on lined baking sheets. (this would be the time to flash freeze the gougeres, then bake at a later date) 5. When close to serving time, transfer onto the lined baking sheet and bake at 450 degrees until they puff and hold their shape, 7-8 minutes. Reduce the heat to 350 degrees and bake until they are a light golden brown color, an additional 20-25 minutes. When you think the gougeres are done, break one open; it should be hollow and the inside should be cooked but still slightly moist. 6. Remove the pans from the oven and serve the gougeres while hot.

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