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Gougeres

Recipe bySlegersc
Notes: 

Makes 50-55 gougeres

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Ingredients: 

4 T unsalted butter
1/4 c mik
1/2 c water
1 1/2 t kosher salt, divided
pinch of white pepper
3/4 c flour
1/8 t baking powder
1 c grated Gruyere
3 large eggs, at room temperature
2 T heavy cream


  1. Preheat the oven to 400 degrees.  Combine the butter, milk, water, 1/2 t salt and white pepper in a 2-qt saucepot, and bring to a boil over medium heat.
  2. Sift together the flour and baking powder, and add all at once to the liquid.  Remove from heat.  Stir well with a wooden spoon and return to the stove.  Cook over medium heat, stirring constantly, until the dough pulls away from the side of the pot, a few minutes.
  3. Remove from heat, and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment.   Add 3/4 c Guyere, and mix on low until just warm, about 2 minutes.
  4. Increase the speed of the mixer to medium high, and add the eggs one at a time.  Continue to mix the dough until it is smooth and shiny, about 10 minutes.   let the mixture cool to room temperature.
  5. Line 2 large cookie sheets with parchment paper.  Transfer the dough to a pastry bag fitted with a #6 tip (opening size of a nickel).  Pipe the dough into 1" rounds, each about 1/2" high.  Each baking sheet should fit 25-28 gougeres.  Brush the gougeres with the heavy cream.  Sprinkle with remaining 1/4 c Gruyere and 1 t salt.
  6. Place the baking sheets in the oven, bake for 5 minutes.  Turn the trays 180 degrees and continue to bake until the gougeres take on a deep golden-brown color, about 8-10 minutes more.

 

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