GOUGèRES
This is a little savory treat from France made out of pâte à choux, a traditional cookie dough that's simple to make. It is a quick, easy-to-eat, easy-to-serve appetizer that pairs best with a glass of champagne. (Makes 4 dozen gougères.)
Provided by Sebastien Rouxel
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place water, salt and butter in a saucepan over medium heat until it comes to a boil. Turn off heat and add the flour to the boiling water/butter, then mix with a wooden spoon so the starch absorbs the water. Place back on the stove, turn the heat on and cook until the dough doesn't stick to the pot any more, 1-2 minutes. Place the Gruyère in the bowl of a stand mixer and place the hot dough on top. Beat on low speed to melt the cheese and combine the ingredients. Add one egg at a time until fully incorporated. Add 15 turns of black pepper and mix again. The dough will have a nice "peak" when it's finished. Chill dough overnight in a bowl with plastic wrap directly covering the dough.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper that's been sprayed in the corners to secure it. Place chilled dough in a piping bag and pipe about 1 teaspoon onto the baking sheet by starting in the middle and pushing, then making a quick turn to stop the excess. Continue until the baking sheet is filled with gougères, making sure they're 1 inch apart. Finish with a few grinds of black pepper, then lightly spray with water, which will help with the cooking process. Bake until gougères are light and feel hollow, 20 minutes.
- Remove gougères from the oven. (Optional: enjoy with a glass of champagne!)
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