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Gougères: Take Deux

November 27, 2012

by Emily

Liz posted about these petite and delightful cheese puffs a while back, but I wanted to share another recipe for gougères I used for my Thanksgiving brunch this past holiday weekend. Easily prepped in advance, these were the perfect snack to have around while we waited to take off for the parade. I added red pepper flakes to half a batch and chopped chives to another and that added the right bite and flavor to make these fabulous snacks even more delicious and memorable.

This recipe uses a few different ingredients than Liz’s (no milk, adds nutmeg) so try this one out, too! There is no doubt they will make your holiday (parties!) even happier.

Yield: about 40 puffs

1 cup water
1/2 tsp. salt
1/4 lb unsalted butter, chilled and cut into small pieces
1 cup unbleached all-purpose flour
4-5 large eggs
1 1/2 cups freshly grated imported French or Swiss Gruyère cheese
2 Tbsp shredded Parmesan cheese
1/4 tsp freshly ground nutmeg
1/4 tsp freshly ground black pepper
1. Preheat the oven to 375 degrees.
2. Combine salt, butter, and 1 cup of water in a medium-sized sauce pan. Bring to a boil over high heat, stirring all the while with a wooden spoon.
3. Quickly remove pan from the heat and add all of the flour at once. Beat vigorously with a large wooden spoon to create a smooth dough. Reheat for 1 minute over low heat, stirring all the time, to allow the dough to dry out just a bit. Allow dough to cool slightly.
4. Add the eggs one at a time. Using a wooden spoon beat until each on is thoroughly incorporated into the dough. Add cheeses, nutmeg, and black pepper, stirring until combined.
5. For rustic gougeres spoon the dough onto a parchment lined baking sheet with a tablespoon about 2 inches apart. For more elegant gougeres spoon the dough into a pastry bag fitted with a 1/2 inch tube and squeeze into round 2-inch mounds.
6. Bake until puffs are golden brown, 20-25 minutes. (Check part way through and rotate baking sheets, if necessary to insure even baking).
This recipe can be doubled successfully. Gougeres may be frozen for later use. To refresh, thaw and place in oven at 425 degrees for about 5 minutes.

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