Gruyere Gougeres (Cheese Puffs)

Gruyère Gougères? A recipe with two accents in its name? Sounds complicated, and maybe not even all that good. (Be not afraid of the accent… as proven with Creme Brûlée.)

All you need to know is that this recipe is an absolute must- that is of course if you like things that are flaky, buttery, and MADE WITH CHEESE. (I assume you’re along for the ride now. Am I wrong? Because WHO DOESN’T LIKE CHEESE PUFFS?)

In addition to the amazing taste and texture and smell of these little pastry balls of fromage, this recipe can be baked, then frozen, then reheated in an instant when you want company to think you were slaving all day over them. (Or when you want to have them all to yourself on a Monday night when you so don’t feel like cooking or baking or doing anything other than eating decadent things on the couch.)

Adapted from Alain Ducasse’s Food & Wine recipe…

1/2 cup water

1/2 cup 2% milk

1 stick (4 oz., or 8 tablespoons) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 eggs

1 cup shredded Gruyère cheese (3 1/2 ounces)

1/2 teaspoon freshly ground pepper

1/2 teaspoon freshly grated nutmeg

3 tablespoons finely grated Parmesan cheese
1. Preheat oven to 400°. Line 2 baking sheets with parchment paper and set aside.
2. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan (about 2 minutes).
3. Transfer dough into a large mixing bowl and allow to cool for 1 minute. Beat eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese, pepper and nutmeg and stir to combine.
4. Transfer dough to a pastry bag fitted with a 1/2″ round tip and pipe tablespoon-size mounds onto the baking sheets, about 2 inches apart (or use a large ziploc bag with the corner cut off 1/2″). Sprinkle with Parmesan cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
Tips:
- Egg warning: make sure you let the batter cool for a minute before adding your first egg, and make sure you start beating the egg in right away. (If you add the egg then pause to put lip balm on or something the egg will start to cook. Not good.) This didn’t happen to me, but apparently the batter might separate and curdle a bit when you add the eggs… apparently you should just keep beating your way through and the dough will cooperate.
- Variations… dry, aged cheeses work well, so if you’d like to use Parm in the batter instead, go for it (or aged anything- just not an ooey gooey cheese). Throw in a bit of finely chopped bacon while you’re at it. Or split the baked gougeres open and fill with a bit of ham or bacon, and a dollop of flavored cream cheese or creme fresh. Sigh.
- As mentioned above, freeze your heart out with these. Put on a baking sheet and reheat in a 350° oven until piping hot, for about 4 minutes.
- Enjoy!
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April 26th, 2014 | More Sweets Please | No Comments | Tags: Cheese, Savory