Cheesy, golden brown, and puffed to perfection, these little wonders will impress your guests and make the perfect pairing for champagne, cocktails, or your favorite wine. Gougères are made out of the classic French pastry pâte à choux, one of the first pastries taught in culinary school. Forgiving enough even for shaky, anxious new culinary students, these gougères come together quickly and easily; they won’t let you down. Elegant and delicious on their own, you can also serve these with charcuterie for a more substantial spread.
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cubed
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 6 oz. Gruyère cheese, finally grated
- 4 large eggs
- 1 egg, beaten, for egg wash
- Preheat your oven to 400 degrees, and set it to convection if your oven has that option. Line two baking sheets with parchment paper.
- In a large heavy bottomed sauce pan, heat the water, milk, butter, salt, and pepper over medium high heat. Watch the pan carefully, and bring the milk up to scalding, and turning down the heat just as it boils.
- Pour over the flour, and stir everything together with a wooden spoon over low heat. Keep stirring for 2-3 minutes, to dry out the dough and help it absorb the eggs. Turn off the heat.
- One at a time, add the eggs, stirring well after each addition, making sure they’re all thoroughly incorporated.
- Add the grated cheese, and stir well to combine.
- Transfer the dough to a pastry bag fitted with a 1/4 or 1/2 inch round tip, or just spoon it into a resealable plastic bag, and snip the corner tip after filling.
- Squeeze out the batter onto your prepared baking sheet, forming round balls about an inch to an inch and a half in diameter. Once you’ve piped out all the batter, brush each of the gougères with the egg wash, smoothing down the peak from piping the dough, so you have a nice smooth top.
- Bake in your preheated oven for 15 to 20 minutes, until they look puffed and golden brown. Take them out and let them cool a bit before serving. Enjoy!
You can also substitute finely grated cheddar cheese, or Emmenthaler for the Gruyère.
Recipe adapted from Cowgirl Creamery Cooks
You can view the full post on Devil Gourmet.