Author: Russ Parsons for the LA Times
- 1 cup water
- 7 tablespoons (3½ ounces) butter
- 1 tablespoon kosher salt
- Pinch sugar
- 1¼ cups (5 ounces) flour
- 4 to 5 eggs
- 1¼ cups grated Gruyère (5 ounces), divided
- Freshly ground white pepper
- Heat the oven to 450 degrees. Line 2 baking sheets with silicone baking sheets or parchment paper.
- In a medium saucepan, combine the water, butter, salt and sugar and bring to a boil over high heat. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the dough 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 stand 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. It 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 three-fourths cup of Gruyère and adjust the seasoning with salt and white pepper.
- Fill a pastry bag fitted with a three-eighths-inch plain pastry tip with the gougères batter. 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. {Alternatively you can drop the dough by spoonfuls onto your sheet.} Sprinkle the top of each gougère with about one-half teaspoon of the remaining grated cheese. (At this point, the gougères can be frozen on the baking sheets until solid, then stored in the freezer in a tightly sealed container.)
- When almost ready to serve, transfer the frozen gougères back onto the lined baking sheet and bake at 450 degrees until they puff and hold their shape, 7 to 8 minutes. Reduce the heat to 350 degrees and bake until they are a light golden brown color, an additional 20 to 25 minutes. When you think the gougères are done, break one open; it should be hollow and the inside should be cooked but still slightly moist.
- Remove the pans from the oven and serve the gougères while hot.
Recipe by Raisin & Fig at https://www.raisinandfig.com/gougeres-gruyere-cheese-puffs/
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