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Gruyre Cheese Gougres


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Member since 2006

Serves | Prep Time 20 | Cook Time 30

Ingredients

1 cup water
7 tablespoons unsalted butter
1 tablespoon kosher salt, or more to taste
pinch of sugar
1 1/4 cups all purpose flour
4 to 5 large eggs (please use cage free)
1 1/4 cups grated Gruyre cheese
Freshly ground White Pepper


Preheat oven to 450F. Line two baking sheets with Silpats (if you are a serious baker, and don't have these, do your self a favor and get some) or Parchment.


In a medium saucepan, combine the water, butter, salt and sugar and bring to a boil. Add the flour all at once, reduce heat to medium and stir with a wooden spoon for 2 minutes, or until mixture forms a ball and the excess moisture has evaporated.


Transfer mixture to the bowl of a mixer fitted zith the paddle and beat for about 30 seconds at medium speed to cool. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and life up the beater to check the consistency of the batter. The bater in the mixing bozl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the other egg. Check again, and if necessary, add the yolk. Finally, mix in 3/4 cups of the cheese and adjust the seasoning with salt and white pepper.


Fill a pastry bag fitted with a 3/8 inch plain pastry tip* with the batter. Pipe the batter in to one tablespoon mound on the baking sheets, leaving about 2 inched between the gougeres as the mixture will spread. Sprinkle the top of the gougeres with the remaining cheese and back fro 7 to 8 minutes, or until they puff and take shape. Reduce heat to 350F and backe for an additional 20 to 25 minutes. When they are done, they should be a light golden brown color. When you break one open, it should be hollow, the inside should be cooked, but still slightly moist. Remove the pans from the oven and serve the gougeres while hot.


Pairs Well With


Notes

I got this recipe from the Tomas Keller's French Laundry cookbook and it was the first thing i successfully mastered from his intensive, tedious recipes.. I love them, they are wonderful treat tasting similar to a tiny pop over. They are traditionally served with wine tasting for a cleanser and enhancer of flavor. Omit the cheese, and you have yourself a pate choux, or cream puff.

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