Best Mini Gougeres Recipes

MINI GOUGERES

Steps:

• Heat oven to 375 degrees. Line baking sheets with nonstick baking mats; set aside.
• In a small saucepan, bring 3/4 cup water, butter, and salt to a boil. Immediately remove from heat. Add flour all at once, and beat vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and a film forms on the bottom, about 30 seconds.
• Transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat 4 eggs into the batter one at a time, on medium speed, letting each one incorporate completely before adding the next. Add the cheese, and continue beating batter until well combined. Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (Ateco #9807) and pipe into 1-inch mounds on the prepared baking sheets. Beat the remaining egg; brush each mound with some of the egg to glaze. If a pointy tip has formed on top, gently use your finger to flatten it.
• Bake until puffed, golden, and the center is slightly damp but no wet dough remains (test by cutting into the center of one), about 25 minutes. Let gougeres cool slightly before removing from baking sheet. Serve warm.

MINI GOUGERES

Steps:

• 1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or silicone baking mat. 2. Heat the water, butter, salt, and chile or pepper in a saucepan until the butter is melted. 3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes. 4. Add the eggs, one at a time, stirring quickly to make sure the eggs don't 'cook.' The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.) 5. Add about 3/4s of the grated cheese and the chives, and stir until well-mixed. 6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato. 7. Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven. 8. Bake for 10 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they're completely golden brown. For extra-crispy puffs, five minutes before they're done, poke the side of each puff with a sharp knife to release the steam, and return to the oven to finish baking. Serving: The puffs are best served warm, and if making them in advance, you can simply pipe the gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.