Gougères

🧂 Ingredients

• 100 g Unsalted Butter(Cut into cubes)
• 150 g All-purpose Flour(Sifted)
• 4 Large Eggs(At room temperature)
• 250 ml Water
• 150 g Gruyère Cheese(Finely grated)
• 1 tsp Dijon Mustard
• 0.5 tsp Salt
• 0.25 tsp Black Pepper(Freshly ground, optional)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.

   ⏱️ 5 minutes
2. 2

   In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter is fully melted.

   ⏱️ 5 minutes
3. 3

   Remove the saucepan from the heat. Immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball of dough that pulls away cleanly from the sides of the pan. This process is called 'drying the panade'.

   ⏱️ 2 minutes
4. 4

   Return the saucepan to low heat and continue to stir the dough for another 1-2 minutes. This further dries out the dough, which is crucial for light and airy gougères. You should see a thin film form on the bottom of the pan.

   ⏱️ 2 minutes
5. 5

   Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large heatproof bowl if using a hand mixer or by hand). Let it cool for 5-10 minutes, stirring occasionally, until it's warm to the touch but not hot. This prevents the eggs from cooking.

   ⏱️ 10 minutes
6. 6

   With the mixer on low speed, add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. The dough will look separated at first, but keep mixing, and it will come together into a smooth, glossy, and thick paste. If using a stand mixer, you may need to scrape down the sides of the bowl. The final consistency should be like a thick pancake batter.

   ⏱️ 5-7 minutes
7. 7

   Gently fold in the grated Gruyère cheese, Dijon mustard, and optional black pepper until just combined. Be careful not to overmix.

   ⏱️ 2 minutes
8. 8

   Spoon or pipe the choux pastry mixture onto the prepared baking sheets, leaving about 2 inches (5 cm) between each puff. You can use two spoons to shape them into rough mounds or a piping bag fitted with a large round tip.

   ⏱️ 5 minutes
9. 9

   Bake in the preheated oven for 25-30 minutes, or until the gougères are deeply golden brown, puffed up, and feel firm and crisp to the touch. Resist the urge to open the oven door during the first 20 minutes of baking, as this can cause them to deflate.

   ⏱️ 25-30 minutes
10. 10

    Once baked, you can prick each gougère with a skewer or knife to allow steam to escape, helping them stay crisp. Serve immediately while warm, or let them cool completely on a wire rack.

    ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure eggs are at room temperature for better emulsification with the dough.
• ✓Do not open the oven door during the initial stages of baking to prevent the gougères from collapsing.
• ✓The ideal gougère should be crispy on the outside and hollow with a slightly chewy interior.
• ✓For a crispier result, you can turn off the oven after baking and leave the gougères inside with the door slightly ajar for another 5-10 minutes.

🔄 Variations

• Incorporate crumbled blue cheese or a sharp cheddar along with the Gruyère.
• Add finely chopped fresh herbs like chives, parsley, or thyme to the dough.
• Add a pinch of cayenne pepper for a subtle kick.

🥗 Nutrition

Per serving