Gougeres are delicate savory cheese puffs made with Gruyere cheese. These delicate cheese gougères always impress.
Ingredients
- 6 tablespoons (90 ml) Butter
- 1 cup (250 ml) Water or Light Chicken Stock
- ½ teaspoon (3 ml) Salt
- Pepper
- 1 Pinch of Paprika
- 1 cup (125 g) All-Purpose Flour
- 3 large Eggs
- 4 ounces (100 g) Gruyere Cheese; very finely diced or coarsely grated
- Milk for brushing
Instructions
- Heat the oven to 375°F/190°C.
- Put the butter in a heavy saucepan with the water or stock, salt, pepper, and paprika. Bring to a boil and pull from the heat.
- Dump the flour in all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball.
- Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.
- Add the eggs one at a time, beating vigorously with a wooden spoon after each addition. You want a smooth, soft, glossy paste that falls easily from the spoon.
- Stir in the cheese.
- Using a pastry bag, pipe 1-inch (2.5 cm) balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls.
- Brush with milk so they will emerge golden and shiny.
- Bake until puffed up, nicely browned, and feather light when you pick one up, 25 to 35 minutes.
