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Gougères

November 9, 2011

by Elizabeth

There isn’t much to say about these little bites of cheesy joy except that they are delicious, and everyone loves them. I know we say that a lot around here  – but seriously, it’s love in one bite. At our blog birthday/ SMU homecoming soirée last Friday, I passed around a tray of these traditional French hors d’oeuvres fresh from the oven and they were gone in less than two minutes. Impressive, even for our fellow cheese-addicted friends.

Gougères, adapted from Ina Garten and Bon Appétit

makes about 80 petite gougères

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup flour
4 large eggs
1 cup grated Gruyere cheese, plus more for sprinkling
1/3 cup grated Parmesan or Asiago
1 1/2 teaspoons minced fresh thyme
1 egg beaten with a little water for egg wash (I forgot this and all was fine…)

Preheat oven to 425˙ and line two baking sheets with parchment paper (or grease with butter).

Heat milk, butter, salt and pepper over medium heat until scaled and butter is melted. Quickly stir in the flour with a wooden spoon until well incorporated. Keep stirring and let it cook for about 2 minutes more. Remove from heat. Transfer mixture to a food processor*, add eggs, cheeses, and thyme. Pulse until the eggs are beaten in and the dough is smooth, this will just take a minute or two.

Spoon the mixture into a pastry bag (or, let’s get real here, a gallon size plastic baggie). Either fit your pastry bag with a large plain tip, or cut one corner of the plastic bag off so that the opening is about a centimeter in diameter. Squeeze the dough onto the trays through the opening so that you make small rounds – I made mine petite, about an inch across and half inch tall. You can make them up to twice as big. After you’re done piping the dough, wet your finger with water and gently push down the pointed swirls on the tops. Brush all with egg wash and sprinkle with extra Gruyere. (At this point you can freeze the dough on trays.) Bake for 15 minutes if fresh, up to 25 if frozen, until golden brown outside but soft inside. Serve warm. If you need to bake in advance, you could rewarm them in a 250˙ oven for just a few minutes.

*If you don’t have a food processor, David says you can mix everything in the saucepan. Just be sure to beat it very well.

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7 Comments leave one →
  1. November 9, 2011 11:17 am

    these look like little bites of cheesy heaven

  2. November 9, 2011 11:38 am

    I love the blog – thanks for sharing this recipe, they look wonderful.

  3. November 9, 2011 12:06 pm

    these look delicious, and I hadn’t realised how simple they are to make. Thanks 🙂

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