I love gougeres, those yummy, cheesy puffs rife with gruyere.
Don’t be fooled, these savory bites are easy to make. And they pair swimmingly with your favorite wine as a precursor to a meal.
As the recipe says, they can be stuffed with sauteed mushrooms or chicken salad, for a heartier snack. Enjoy! -alyce eyster
Photo: Fulton Davenport
Jim Manning's Gougeres
Author: Jim Manning
Recipe Type: appetizer
Prep Time:
Cook Time:
Total Time:
Serves: Yields 3 dozen
Ingredients
- 8 tablespoons butter, cut into pieces
- ¾ cup milk, divided
- salt and freshly ground white pepper
- 1 cup flour
- 4 eggs, at room temperature
- 1-1/2 cups grated gruyere, divided
Instructions
- Preheat oven to 400 degrees F.
- Combine butter, ½ cup milk and ½ cup water in a medium saucepan over high heat.
- Season generously with salt and pepper.
- Bring to a boil; when butter has melted, remove pan from heat.
- Add flour all at once and stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from the sides of the pan, 1-2 minutes.
- Return pan to heat for 1 minute, stirring constantly.
- Remove from heat.
- Let dough cool to room temperature, then beat in eggs, one at a time, making sure each egg is completely incorporated into mixture. Dough should be thick, shiny and smooth.
- Add one cup of the cheese and beat in until well combined.
- Using a pastry bag or spoon, put tablespoon-size mounds of dough on lined baking sheet, leaving about 1" between each.
- Brush tops with remaining ¼ cup milk, then sprinkle with remaining ½ cup cheese.
- Working in batches, bake in lower third of oven until doubled in size and golden, 20-25 minutes.
- Serve warm or at room temperature.
Notes
Gougeres can be filled with chicken salad, mushroom duxelles, sliced ham and grated gruyere, goat cheese and tapenade.
Thanks for stopping by. Here's to great food and good thymes! -