French Laundry Gougeres

By á-36

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

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

Preparation

Step 1

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.