Tuesday, May 17, 2005

Gruyère Gougères

Gruyère Gougères (Adapted from Molly Wizenberg)

1 cup water
3 tablespoons unsalted butter, cut into pieces
3/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, chilled
4 ounces (about 1 cup) shredded Gruyère cheese
1/4 teaspoon fresh ground black pepper

Preheat oven to 400 degrees with racks in upper and lower third of the oven.

In a medium saucepan, add water, butter and salt - bring to a simmer over medium, stirring until butter melts. Add flour and stir quickly until flour has absorbed the liquid and begins to pull away from the sides of the pan. Continue to cook, stirring quickly, until the dough is no longer sticky and a slight film forms on the bottom of the pan, about 1 to 2 minutes. Remove from the heat and set aside to cool for 2 minutes.

Scoop mixture into a large mixing bowl. With mixer running, beat in eggs, one at a time, mixing until well combined after each. Stir in cheese and pepper.

Scoop out tablespoons of the dough and place onto baking sheets lined with parchment paper, spacing roughly 3" apart. If there are any peaks to your mounds, use a damp fingertip to smooth them down.

Place pans into the oven and bake, rotating pans halfway through, until puffed and golden, about 28 to 32 minutes. Remove from the oven and let cool slightly before serving.

Makes about 24 Gougères.

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  1. Joe, this is too funny, Would you believe I made pate a choux on Monday as well? My recipe was from Julia Child's Mastering the Art of French Cooking, but the recipe is almost identical to yours (I used swiss cheese). They weren't nearly as intimidating as I thought they'd be, and the results were delicious!


  2. Alicia - Glad you conquered them!