Gougéres
I could spend an hour or so explaining the history of these little fellas but all you really need to know as the gougéres, savory little cakes made of puff pastry and cheese, are, and have been an integral part of French cuisine for a very long time. There appears to be quite a variety of recipes resulting in a slightly different pastry according to personal preference. This one is based on a recipe from perhaps the world’s most renowned restaurant chef, Alain Ducasse.
Ingredients
- 1/2 cup whole milk
- 8 tbsp unsalted butter cubed
- 1/2 tsp Kosher salt
- 1 cup all-purpose flour
- 4 eggs at room temperature
- 6 oz Gruyere cheese, grated
Instructions
- Heat oven to 425 F (218 C). Bring milk, butter, salt, and 1⁄2 cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until dough forms.
- Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.
- Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven; reduce temperature to 375 F (190 C). Bake until golden brown, about 30 minutes.
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