Black Truffle Gougeres Recipes

BLACK TRUFFLE GOUGERES

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• In a saucepan, bring the milk, water, and butter to a boil. Remove from the heat and stir in the flour and salt. Place back on low heat and gently cook while stirring to dry out the mixture a little bit.
• Place in a mixer with the paddle attachment. On low speed, incorporate the eggs one at a time. Finish with the Grana Padano, cayenne, truffle oil or salt, and chives.
• Using a pastry bag fitted with an open tip, pipe to the size of a quarter and bake for about 12 minutes, until golden brown.
• Serve warm as an elegant passed hors d'oeuvre.

GRUYERE GOUGERES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
• Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
• Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
• Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
• Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

GOUGERES (FRENCH CHEESE PUFFS)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
• Dump in flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for 2 minutes, to cool it down a bit. At this point, you can scrape the dough into the bowl of a stand mixer fitted with the paddle attachment. If you don't have a mixer, let it cool in the pan, stirring it a few times to let the heat escape.
• Add eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy, but after 1 minute or so, it will smooth out. After the eggs have been added, let cool until tepid.
• When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.)
• Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.
• Bake in the preheated oven for 5 minutes, then turn the oven down to 375 degrees F (190 degrees C). Continue to bake until completely golden brown, 20 to 25 minutes.

GOUGERES WITH PARMESAN AND BLACK PEPPER

Steps:

• Preheat oven to 400 degrees. Heat water, butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally until butter is melted and mixture is boiling. Remove from heat. Using a wooden spoon, stir in flour. Return to medium heat, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes.
• Transfer to the bowl of a mixer, and beat on low speed until slightly cooled, about 2 minutes. Increase speed to medium, and add 2 eggs, one at a time, letting each incorporate before adding the next. Beat until dough is smooth and shiny, about 1 minute more. Test the dough by touching it with your finger and lifting to form a string. If string doesn't form, add water, 1 teaspoon at a time, until it does.
• Transfer dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe small dots at the corners of baking sheets, and lay parchment on top, pressing to secure. Pipe 1-inch rounds onto parchment, spacing 1 inch apart. Brush with egg wash, and sprinkle with Parmesan, salt, and pepper.
• Bake until rounds are puffed and pale golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and dry in the center, 20 to 25 minutes.