Gruyere Gougeres
Cheryl, a golfing buddy, introduced us to this recipe one night on their patio and OMG are these great!
Ingredients pate a choux:
1 cup water
½ cup butter, cut into pieces
½ teaspoon salt (if using unsalted butter)
1 cup all-purpose flour
4 large eggs
1 ½ cups coarsely grated Gruyere |
Preparation and Cooking:
- In a saucepan bring water and butter to a boil over
medium-high heat.
- Turn the heat down to low and add flour all at once
- Stir with a wooden spoon until the mixture pulls away
from the side of the pan.
- Transfer the mixture to a bowl and beat in the eggs one
at a time with an electric mixer on high speed, beating well after each
addition.
- The batter should have the consistency and colour of
thick pudding, thicker than cake batter but thinner than cookie dough.
- Preheat oven to 375° F
- Spray two baking sheets with non-stick spray or line them
with parchment paper.
- Stir the cheese into the pate a choux and spoon about a
tablespoon at a time an inch apart on baking sheets.
- Bake for 25 to 30 minutes or until puffed, golden and
crisp.
Gougeres keep, chilled in plastic bags,
2 days or frozen 1 week.
Reheat gougeres uncovered in a preheated 350 degree F. oven for 10 minutes if chilled or 15 minutes if frozen.
Enjoy!
