French
Gougères
Nutty Gruyère perfumes crisp, hollow choux puffs with tender interiors and a warm whisper of pepper and nutmeg.
10 servings · 30 minutes prep · 35 minutes cook
Ingredients
Cheese choux
- 1/2 cup water
- 1/2 cup whole milk
- 8 tbsp unsalted butter
- 3/4 tsp Diamond Crystal kosher salt
- 1 cup all-purpose flour
- 4 large eggs, last egg may not all be needed
- 5 oz finely grated Gruyère
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
Directions
Cook the panade
- Heat oven to {{temperature:425F}}. Bring water, whole milk, unsalted butter, and kosher salt to a full boil. Add all purpose flour at once and stir firmly until smooth. Cook until a dry film forms, 2 minutes.
Adjust by texture
- Transfer to a mixer and beat 1 minute to release steam. Add egg gradually, stopping when the dough forms a glossy V from the paddle. Fold in most gruyere cheese, black pepper, and nutmeg.
Pipe and dry
- Pipe about 30 mounds, each 1 1/2 inches wide, spacing them at least 1 inch apart; top with remaining cheese. Bake 10 minutes, reduce to {{temperature:375F}} without opening the oven, and bake until deep gold and dry, 18-22 minutes. Pierce each puff low on one side and return it to the switched-off oven with the door ajar for 5 minutes before cooling on a rack.
