Gougere (French cheese puffs)
from our December, 2010 newsletter
Served at our LaBelle Wine Maker's Dinner in November, guests gobbled these treats up!
2 large eggs, plus 1 large egg white
6 Tbl water
5 Tbl unsalted butter, cut into 10 pieces
2 Tbl whole milk
1/4 tsp salt
1/2 cup unbleached all-purpose flour, sifted
3 ounced Gruyere cheese, shredded (about 1 cup).
pinch cayenne pepper.
- Beat eggs and egg white in measuring cup or small bowl. Set aside.
- Bring water, butter, milk and salt to boil in small saucepan over medium heat, stirring once or twice. When butter is fully melted and mixture reaches full boil, remove from heat, stir in flour with wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, about 3 minutes.
- Immediately transfer mixture to food processor or stand mixer with paddle, and while machine is running gradually add eggs in a steady stream. After eggs, scrape down sides of bowl, add cheese and cayenne. Process for 30 seconds until a smooth, thick, sticky paste forms.
- Adjust oven rack to middle position and heat oven to 425 degrees. Spray large baking sheet with nonstick spray and line with parchment paper.
- Using a pastry bag, (or a small icecream scoop or soup spoon) portion out mixture into evenly spaced heaping tablespoon sized mounds 2 inches apart. Brush with beaten whole egg mixed with a pinch of salt.
- Bake 15 minutes (do not open oven door), then reduce temperature to 375 degrees and continue baking until golden brown and fairly firm. (12-14 minutes longer). Remove baking sheet from oven and transfer to cooling rack. Serve warm.