Gougeres

Submitted by Purdy Good Cook

"These little cheese puffs are a great appetizer that I'm sure everyone will love. They are best served hot out of the oven. I wish I had a picture to show you how good they look. They take a little bit of time to do, but they are well worth it. Enjoy"

 

• Ready In: 1hr
• Ingredients: 7
• Yields: 48 48
• Serves: 48

ingredients

• 1⁄4 cup milk
• 2 tablespoons unsalted butter
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 cup all-purpose flour
• 4 ounces gruyere cheese, coarsely grated
• 2 large eggs, at room temperature

directions

1. Position an oven rack in the lower third of the oven, and preheat to 400. Line a large baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine 1/4 cup water, milk, butter, salt, and pepper and bring to a boil over medium heat. Add the flour, and stir with a wooden spoon until the mixture becomes dry, about 1 minute.
3. Transfer the mixture to a large mixing bowl, add the cheese, and beat with a hand mixer on medium speed for 1 minute Add the eggs one at a time. Continue to mix on medium/high speed until the dough is smooth and shiny, 1-2 minute.
4. Spoon the dough into a large resealable plastic bag and seal it shut. Cut a 1/4 inch diagonal slice from one corner of the bag; squeeze the dough through that hole and into 1 inch rounds on the baking sheet, leaving 1 inch space between each gougere. Smooth any peaks by dipping your finger in water and very gently rubbing the top of each piped round.
5. Transfer the backing sheet to oven. After 10 min, rotate the baking sheet and reduce oven temperature to 350. Continue to bake until gougeres are golden brown, about 15 min more. Remove gougeres from oven, transfer to a serving platter or basket, and serve immediately.
6. Left overs can be reheated by placing them in a 400 degree oven for 2 minute.

Reviews

[Bonnie G #2]

Made these exactly as written with some minor additions, including the piping with a zip lock bag. It was perfect, light, airy and cheesy, plus they looked amazing. Everyone thought I'd spent hours on them. After reading some of the reviews, I did add about a tablespoon of finely chopped ham and jalapeno for a little more bite. They were a big hit - trying to think of some kind of glaze or topping that might even make them more special. These will be on my appy tray many times in the future

 

[Podkayne]

After adding the flour, I had to add another 2-3 of tablespoons of water to get anything mix-able. The results were excellent though. I used an aged Swiss because I couldn't lay hands on any Gruyere, and it worked great.

 

[La Dilettante]

Really tasty! I did have some leftovers, and they actually reheated nicely the next morning, perfect with a cup of tea. I agree with Bergy's idea---next time I'll put a little crabmeat in the middle. Great recipe, PGC!

 

[berenissa]

big hit with my family. Puffs came out golden, flavorful, and light. thanks for posting.

 

[BurgyJ]

I think I was expecting something different. This was my first experience working with gruyere cheese, and I hate to say it, but I don't think it will be happening again. These were like cream puffs with cheese instead of cream. They seemed a little bland to my husband and me. My chef friend said that this is just how he prepares them at his restaurant and that they are a big hit. It must have to do with our tastes. Thanks for posting though. You never learn what flavors you like until you try new things!