Gougeres
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
48 48
- Serves:
- 48
ingredients
- 59.14 ml milk
- 29.58 ml unsalted butter
- 2.46 ml sea salt
- 2.46 ml ground black pepper
- 118.29 ml all-purpose flour
- 113.39 g gruyere cheese, coarsely grated
- 2 large eggs, at room temperature
directions
- 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.
- 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.
- 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.
- 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.
- 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.
- Left overs can be reheated by placing them in a 400 degree oven for 2 minute.
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Reviews
-
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
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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!
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Tweaks
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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!
RECIPE SUBMITTED BY
I am a RN and I work in the operating room, which doesn't leave much time for cooking. But when I find the time I love to find recipes on Zaar and try them out. I have been happily married to a loving husband for 4 years, and he really enjoys all the interesting meal ideas that I find!!! I have no children yet, but hopefully in the near future. I enjoy cooking all types of meals, and love cooking for others!! I enjoy looking up new and exciting recipes from Zaar.