Gruyere and Rosemary Gougeres

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READY IN: 1hr 3mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position a rack in the center of the oven.
  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • Bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring constantly to be sure the butter is completely melted by the time the milk simmers.
  • Add the flour, all at once, and stir with a wooden spoon to make a thick paste.
  • Decrease heat to low.
  • Stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute.
  • Adjust the heat as necessary so the paste cooks without burning.
  • The idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry; remove the saucepan from the heat.
  • Whisk 4 of the eggs in a bowl to combine them.
  • One-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass.
  • Stir in the Gruyere, rosemary, mustard, salt, and pepper.
  • Transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip.
  • Pipe 25 walnut-size balls of dough, about 1 inch apart, onto the baking sheet.
  • Or drop the dough from a teaspoon onto the sheet.
  • Beat the remaining egg well with a pinch of salt.
  • Lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does no drip down onto the sheet.
  • Bake until the balls are puffed and golden brown, 20-25 minutes.
  • If the gougeres have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them.
  • Remove the sheet from the oven.
  • Pierce each gougere with the tip of a small knife (this releases the steam from the interiors of the puffs and helps crisp them).
  • Return to the oven and continue baking until the gougeres are crisp, 5-8 minutes.
  • Let cool briefly on the baking sheet.
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