Description
Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d’oeuvres.
Ingredients
- 1 cup water
- ½ cup unsalted butter
- ½ teaspoon white sugar
- 1 cup all-purpose flour
- ¾ cup grated Gruyere cheese
- ⅛ teaspoon cayenne pepper (Optional)
- ⅛ teaspoon ground black pepper
- 2 tablespoons grated Gruyere cheese
- 3 eggs, or more as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine water
- butter
- and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
- Return pan to heat and stir to let excess moisture evaporate
- 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
- Add 3/4 cup Gruyere cheese
- cayenne
- and black pepper to the dough. Beat in eggs
- 1 at a time
- scraping down the bowl after each addition. If mixture still clings to the beaters
- add a fourth egg.
- Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
- Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C)
- and bake until puffed and golden brown
- about 15 minutes more.
Prep Time: 10 mins
Cook Time: 42 mins
Total Time: 52 mins
Servings: 15