Over the holidays, I had my first Cheese Gougères. What are they you ask, they are the most delicious creation ever made. No really, they are a fancy name for a French cheese puff. They were originally found at bistros in the Burgundy area of France, and more recently Thomas Keller has made them popular in the states.
It happened to be T.K.’s recipe that took me over the edge, you can see it below (slightly modified) and fall in love.
1 cup water
7 tablespoons (3-1/2 ounces) unsalted butter
1 tablespoon kosher salt, or more to taste
Pinch of sugar
1-1/4 cups (5 ounces) all-purpose flour
4 to 5 large eggs
1-1/4 cups grated Gruyère (5 ounces)
1 tablespoon of chives minced ( i added these to give a kick!)
Preheat the oven to 450 degrees F. Line two baking sheets with Silpats 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 the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing 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 3/4 cup of the Gruyère and adjust the seasoning with salt and the chives.
Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter (you can also use a Ziplock and cut off a corner). Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. And bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.
*Tip- squeeze the filling onto Silpats a few hours before baking. This will make them bake up better and you can also freeze them this way and they pop right off.