Gougéres

I have had my eyes on making these guys for the longest time.  The one thing keeping me back was that they called for Gruyere cheese, which is not the cheapest cheese at my local Giant.  It took a trip to the brand new Wegmans in Columbia with my friend Betsy for me to make the splurge.  I bought the cheese, went to see Magic Mike, and then made these little cheese puffs when I came home from the movie, I didn’t want to wait any longer.  I know that most people don’t start a baking project at 10pm, but I like to think of it as one of my secret single behaviors, like Carrie Bradshaw would say.  I don’t think I could get away with that behavior once I don’t live alone.  At least the cat is ok with it.

Enjoy!  And thank you for reading.

Ingredients
1/2 cup whole milk
1/2 cup water
8 tablespoons unsalted butter, cut into 4 pieces
1/2 tsp. salt
1 cup flour
5 large eggs, room temp.
1 1/2 cup grated Gruyere

Directions

Preheat oven to 425 and line baking sheets with parchment paper.

1. In a medium saucepan, bring the milk, water and butter to boil.  Once it is boiling, add all of the flour and lower the heat.

2. Begin stirring vigorously with a wooden spoon.  It will begin to come together as dough.  Keep stirring for another minute, until the dough is very smooth.

3. Turn the heat off and put the dough into a sturdy bowl.  Let the dough rest for a minute, then add the eggs one at the time.  Stir vigorously between each addition and make sure that each egg is incorporated before you add the next.  The dough will look super wet and like it is breaking apart.  Just keep stirring and it’ll be ok.

4. Once all the eggs are added, stir in the grated cheese.  As soon as it is incorporated, you have to spoon out the dough.   Spoon out about 1 tablespoon of dough onto the prepared baking sheets.  Leave about 2 inches in between each scoop.

5. Put into the oven, turn the oven down to 375 degrees and bake for 12 minutes.  Then rotate the cookie sheets and bake for another 12 to 15 minutes, until golden brown.  Let cool before serving.

Freezing Directions: If you don’t want to bake them all at once, they freeze really well.  Just scoop them out and put a baking sheet into the freezer for a little bit.  When they are frozen, put into a plastic bag and keep in the freeze (I actually froze that above tray).

Source: Dori Greenspan’s Around My French Table

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2 thoughts on “Gougéres

  1. Kay, I love making these. Everyone thinks they must have been so hard to prepare! You can also make them with grated parmasan cheese and call them Parmasan Puffs. Wish I could have been there to share them with you.

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