Gougères

Wine Pairing: Champagne

Serves about 2 dozen

1/2 Cup

Water

3 1/2 Tablespoons

Unsalted butter

1 1/2 teaspoons

Pinch

3/4 Cup

2-3

3/4 Cup

Preparation

Preheat oven to 450°.

Line 2 baking sheets with silpats* (*non-stick sheet pan liners) or parchment paper.

In a medium saucepan, combine the water, butter, salt and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until mixture forms a ball and the excess moisture has evaporated.

Transfer the mixture to the bowl of a mixer fitted with a paddle and beat for about 30 seconds at medium speed to cool slightly.

Add 2 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift the beater to check the consistency of the batter. The batter in the bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again, and if necessary, add the yolk.

Finally, mix in half of the gruyere and adjust the seasoning with salt and white pepper.

Fill a pastry bag with a 3/8-inch plain pastry tip with the Gougères batter.

Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between as the mixture will spread during baking.

Sprinkle the top of each Gougères with about ½ teaspoon of remaining grated cheese and bake for 7-8 minutes, or until they puff and hold their shape.

Reduce the heat to 350° and bake for an additional 15-20 minutes. When the Gougères are done, they should be a light brown color. When you break one open, it should be hollow; the inside should be slightly cooked but still moist.

Remove the pans from the oven and serve the Gougères while hot. Remove the pans from the oven and serve the Gougères while hot.

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     Gougères