Classic Gougères
These Gruyère cheese gougeres are delightful puffs of golden goodness, offering a rich and savory flavor that perfectly combines with the light and airy texture. The crispy exterior gives way to a cheesy, slightly eggy, and moist center, making each bite a delightful experience. Enjoy these warm from the oven for a delicious treat that is sure to impress your guests or indulge yourself with a batch made ahead and popped back into the oven for a quick reheat.
— Constant Cookbook
Ingredients
- 1 water
- 3 unsalted butter, diced
- 3/4 salt
- 1 unbleached all purpose flour
- 4 large eggs, chilled
- 1 (packed) coarsely grated Gruyère cheese (about 4 ounces)
- 1/4 freshly ground black pepper
Instructions
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
- Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
- Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
- Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.
Yield
makes 2 dozen 1 1/2-inch
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