Gougeres
An easy hot cheese puff made with Gruyere, eggs, butter and milk
Servings: 12 servings
Equipment
- Pastry bag and large star tip, if using.
Ingredients
- 1 cup whole milk
- 4 Tbsp butter
- 1 cup all purpose flour
- salt
- freshly ground black pepper
- 4 lg eggs, at room temperature
- 4 oz Gruyere cheese, grated
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or silicone mat.
- In a heavy-bottomed saucepan, combine the milk and the butter and bring to a boil. Add the flour, salt and pepper and stir quickly with a wooden spoon. Stir until mixture is smooth and pulls away from the side of the pan, about 1 minute.
- Remove from heat and stir in eggs, one at a time, making sure the egg is fully incorporated into the dough before adding the next. When all eggs are added, stir in the cheese until combined.
- Pipe mixture onto prepared baking sheet, roughly 2 inches apart. If not piping, use a small spoon to place a walnut-sized amount of mixture onto sheet. Bake for 10 minutes at 400°, then reduce heat to 350° and continue to back for an additional 20-25 minutes, rotating sheet 1/2 way through baking, until they are firm to the touch and lightly browned.
- Remove from the oven and serve warm.
Notes
NOTE: While the recipe is supposed to make 12 servings, my experience is that people love to eat these little morsels, so I usually figure one batch will serve 6-8. You can also make variations, such as slicing the tops and filling them with a crab or ham salad mixture before replacing the tops and serving. You can also vary the cheese -- I have a dynamite blue cheese version of these little numbers that I will be sharing soon.