Giant Gougeres

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READY IN: 1hr
Recipe by DrGaellon

These giant cheese puffs can be filled with meat, cheese, or greens, or eaten plain. Do NOT use full-fat milk, or the gougeres will collapse; if you only have regular milk, use half milk and half water. Adapted from a recipe at Serious Eats. http://bit.ly/7HPzfV

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line 2 half-sheet pans with parchment, or butter well.
  2. Combine milk, butter and salt in a large saucepan. Cook over medium heat until a rolling boil is achieved. Dump in the flour all at once and stir vigorously with a wooden spoon. Continue stirring over heat until it forms a smooth mass which pulls away from the walls of the pan, about 3 minutes.
  3. Transfer to the bowl of a stand mixer with the paddle attachment, or to a heat-proof mixing bowl. Turn the mixer on medium, or beat with a wooden spoon. Add 5 eggs, one at a time, beating until each egg is fully incorporated before adding the next. The dough should be very thick, smooth, and shiny. Add the cheese, pepper and thyme.
  4. Form 8 mounds, 3" across and 1" high, on sheet pans, spaced about 2" apart. Beat remaining egg with a pinch of salt and brush onto mounds. Sprinkle with grated cheese. Bake in preheated oven until puffed and golden-brown, 35-40 minutes. Poke holes in the side of each puff to allow steam to escape. If you plan to split and fill them, let them cool to room temperature; if not, serve hot, warm or at room temperature.

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