Sunday, April 19, 2009

Gruyère Cheese Gougères

Preheat oven to 450F
Line pans with Parchment Paper

Gruyère Cheese Gougères
7 T butter, unsalted
1 T kosher salt
ground white pepper
1 1/4 C flour
4 eggs + 1 yolk
1 1/4 C grated Gruyère Cheese

Grate cheese and set aside. Heat water, butter, salt and a pinch of sugar in a saucepan and bring to a full boil.

Remove pan from heat and add flour immediately, stirring constantly for 2 min. with a wooden spoon. Return pan to the heat, and stir until all the excess moisture evaporates, and the dough pulls away from the sides of the pan, about 3 min.

Transfer dough to a mixer. Beat for a a minute until cooled slightly. Add eggs, one at a time, mixing thoroughly after each addition.

Batter should be smooth and glossy. Add the additional yolk if batter is too dry. Stir in cheese.

I don't have any pastry bags, so I just scooped out the dough with 2 spoons - they could've looked prettier, but they still tasted good. Oh, and sprinkle the tops with cheese.

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