Prep 1 hr
Cook 30 mins
In 'The Country Cooking of France' by Anne Willan
Pate A Choux
- 1 cup water
- 3⁄4 teaspoon salt
- 1⁄2 cup butter, cut into cubes
- 1 cup all-purpose flour
- 4 -5 eggs
- 4 ounces gruyere cheese
- 1 egg, beaten (to mix with 1/2 teaspoon salt, for glaze)
- 2 -3 tablespoons grated gruyere cheese
- Preheat oven to 400° and lightly butter a baking sheet.
- In a large saucepan, combine the water, salt, and butter and heat gently until the butter is melted.
- Meanwhile, sift the flour onto a piece of parchment paper.
- Bring the butter mixture just to a boil; take from the heat and immediately add all the flour.
- Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the pan sides to form a ball.
- Beat for 30 seconds to 1 minute over low heat to dry the dough.
- Beat 1 egg and set aside; beat the remaining eggs into the dough, one at a time, beating thoroughly after each addition.
- Beat in enough reserved egg so the dough is shiny and just falls from the spoon.
- If too much egg is added, the dough will be too soft and not hold its shape.
- Rub the top of the dough with butter to prevent a skin from forming, and set aside until cool.
- Cut the gruyere cheese in tiny dice, or coarsely grate it, and beat it into the dough.
- Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 1 1/2 inch mounds on the baking sheet, spacing them well apart as they will puff during baking.
- Alternately, drop mounds of dough on the baking sheet using 2 small spoons.
- Brush the mounds with the egg glaze and sprinkle with grated gruyere.
- Bake until golden brown and crisp, 25-30 minutes.
- The puffs often seem done too soon, so take out a puff and let it cool for a minute or two to check if it is ready before removing the rest.
- The puff should stay crisp on the outside and slightly soft inside.
- Gougeres are at their best warm from the oven.