Classic Gruyère Gougères Recipes

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

CLASSIC GRUYèRE GOUGèRES

Steps:

• Preheat the oven to 375°F (190°C). Line 2 rimmed baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine the water, milk, butter, and salt and bring to a boil. Add the flour a bit at a time, stirring constantly with a wooden spoon until a smooth dough forms. Cook, stirring, until the dough pulls away from the sides of the pan, about 1 minute.
• Transfer the dough to a bowl and let cool, about 1 minute. Beat 1 egg at a time into the dough, incorporating it thoroughly before adding the next. Stir in 1 1/2 cups cheese, nutmeg, and some pepper.
• Fit a pastry bag with a 1/2-inch (12-mm) tip, fill the bag with the batter, and pipe 1-inch (25-mm) mounds onto the baking sheet, 1 inch apart. (Alternatively, fill a resealable plastic bag with the batter and snip off the tip of the bag to form a makeshift pastry bag. You can also use a spoon or small cookie scoop.)
• Wet your fingers slightly and smooth down any jagged bits of dough. Sprinkle the tops with 1/4 cup cheese and bake until puffed and slightly golden, 18 to 22 minutes. Do not overbake and do not let them brown. Repeat the process with any remaining batter. Serve warm. (The gougères can be made ahead of time. Once they cool, freeze in a sealed bag or container. Reheat the puffs from frozen in a 350°F (175°C) oven for 8 to 15 minutes.)

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.

CLASSIC GOUGERES RECIPE

Steps:

• In a medium pan, add water, butter, sugar, salt, and cook on low heat until butter is melted. Once butter is melted, turn up to high heat until rolling boil is reached.
• As soon as water starts to rise, turn off heat, and add flour all at once and start to mix with a stiff spatula. The finished texture will eventually look like "mashed potatoes".
• Once "mashed potato" texture is reached, turn heat back on medium and continue mixing on medium heat for 1 minute.
• Crack all of the eggs in a bowl and mix with a fork.
• Slowly add eggs to "mashed potato" mixture in 3 steps to avoid mixing for too long. Add 1/3 of the eggs at a time and mix until eggs disappear into the dough. Repeat the same steps until all of the eggs are incorporated. Your dough (Pâte à choux) is ready when it is smooth and shiny.
• Pipe small gougères on a nonstick baking tray or silicone mat. (if you have small peeks on the cream puffs, smooth them out by applying water on your fingers and patting them down a bit).
• Top gougères with black pepper, paprika, and grated cheese.
• Bake for 30-40 minutes in a preheated oven at 360F (depending on the size) and be sure to not oven the oven to prevent gougères from collapsing.
• Remove from and allow 5min to cool down before eating.