Gruyère Cheese Gougères

Source:  Keller, Thomas.  The French Laundry Cookbook.  New York:  Artisan, 1999, p.48.

1 C. water

7 T. unsalted butter

1 T. kosher salt

pinch sugar

1¼ C. all-purpose flour

4 to 5 large eggs

1¼ C. grated Gruyère (5 oz.)

Freshly ground white pepper

Preheat the oven to 450°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 ¾ cup of the Gruyère and adjust the seasoning with salt and white pepper.

           

Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère 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.  Sprinkle the top of each gougère with about ½ 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F. and bake for an additional 20 to 25 minutes.  When the gougères are done, they should be hollow; the inside should be cooked but still slightly moist.  Remove the pans from the oven and serve the gougères while hot.  Makes about 4 dozen gougères.