Delightful, airy, and cheesy describe these bites of heaven!
Ingredients: · 1/2 cup water · 1/2 cup milk · 1 stick (4 ounces) unsalted butter, cut into tablespoons · Large pinch of coarse salt · 1 cup all-purpose flour · 4 large eggs · 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling · Freshly ground black pepper · Freshly grated nutmeg |
Instructions:
1. Gather the ingredients.
2. Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil.
3. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.
4. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
5. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
6. Serve hot or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.
Note:
When making the choux pastry, be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.
Source: “Alan Ducasse’s Gougères”. Recipe. www.foodandwine.com. N.p. 30 Apr. 2023. Web. 18 July 2024.
By Recipe Contributor
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