Back to Community…

Gougères

Yields 40 pieces

Ingredients:

1 ½ Cups Water

6 oz (3/4 Stick) Unsalted Butter

1 tablespoon kosher salt

1 ½ cups all purpose flour

6 large eggs

2 cups grated gruyere or other firm cheeses

½ cup grated Parmesan

1 teaspoon chopped rosemary

2 teaspoons chopped thyme

Directions:

  1. Bring the water, butter, and salt to a boil in a medium saucepan

  2. Remove the pan from the heat and add the flour

  3. Return the pan to medium high heat and stir until the batter pulls away from the side of the pan.

  4. Scrape into the bowl of a standing mixer with a paddle attachment.

  5. Turn the mixer on and allow the paddle to cool the dough slightly for about 1 minute.

  6. Add the slow eggs as instructed below:

    1. On a low speed, add the first egg.

    2. Turn the mixer to medium speed and beat until the egg is incorporated.

    3. Turn back to low speed.

    4. Add the next egg and repeat sub 1-3.

  7. Add the grated cheese and the herbs, beat well until incorporated.

  8. Add batter into a pastry bag.

  9. On a parchment paper lined sheet pan, pipe the batter into half-dllar size rounds. The batter may also be scooped into rounds with a tablespoon.

  10. FREEZE!!! The batter should be frozen when you put it into the oven.

  11. Preheat oven to 425*C.

  12. Egg wash the pipped batter straight from the freezer.

  13. Bake for 10 minutes, rotate the pan and bake for another 10 minutes.

  14. Reduce heat to 400*C and bake until puffed and golden (5-10 minutes).

  15. Serve warm.