Best Herbed Gougeres Recipes

HERBED GOUGERES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
• For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.
• In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
• Remove mixture from heat and transfer contents to a bowl. Add both cheeses, the herbs, and spices. Stir to combine with a wooden spoon and let cool slightly, about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.
• Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.

HERBED GOUGERES

Steps:

• Preheat oven to 400 degrees F. Line 2 large cookie sheets with parchment paper.
• In 3-quart saucepan, heat water, butter, salt and cayenne to boiling on medium. Remove from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms ball and leaves side of pan.
• Add eggs, one at a time, beating well after each addition, until batter is smooth and satiny. Stir in cheese, parsley, chives, and lemon peel until well mixed. Drop batter by rounded teaspoons, about 1 1/2 inches apart, onto prepared cookie sheets.
• Bake 20 to 25 minutes or until puffed and golden brown, rotating sheets between upper and lower racks halfway through baking. Cool slightly on sheets on wire racks, 3-5 minutes. SERVE WARM.
• To make ahead -- cool completely, then transfer to airtight containers and freeze up to one month. Transfer from freezer to cookie sheets; reheat in 350 degree F oven 10 minutes or until warm.