Gougères is the classic French name for cheese puffs—the most popular hors d’oeuvres at chef Brennan’s restaurant, Artisanal. Brennan prefers using the classic name because it hints at the elegance the puffs possess when properly made. The perfect hors d’oeuvres for just about any occasion, gougères can be adapted to include your favorite cheese such as Roquefort or Parmigiano-Reggiano instead. You can also add 1 to 2 tablespoons of minced herbs or chives to the mix. If made ahead, these can be reheated in the oven in a matter of minutes.
- 4 Tbs. unsalted butter
- 1/4 cup plus 2 Tbs. whole milk
- 1/2 cup water
- 1 1/4 tsp. sea salt
- 6 grinds black pepper
- 3/4 cup sifted all-purpose flour
- 1/4 tsp. baking powder
- 3 large eggs, at room temperature
- 1 cup plus 2 Tbs. coarsely grated Gruyère cheese
- Preheat oven to 375F. Line 2 baking sheets with parchment paper, and set sheets aside.
- Place butter, 1/4 cup milk, water, 1/4 teaspoon salt and pepper in 2-quart saucepan, and heat over medium heat. Bring to a boil, remove from heat, and add flour and baking powder. Stir well with wooden spoon, and return to heat. Cook until dough pulls away from sides of pan and forms ball.
- Transfer dough to bowl of electric mixer fitted with paddle attachment, and, setting mixer on low, mix until dough is just warm, about 2 minutes.
- Add eggs, 1 at a time, and add 1/2 cup cheese. Beat mixture until uniformly smooth and shiny, about 12 minutes.
- Place dough into pastry bag fitted with #3 tip. Pipe gougères into small mounds on baking sheets, about 1 inch round. Space evenly about 1/2 inch apart, making about 18 gougères per sheet. Brush tops with remaining 2 tablespoons milk, and sprinkle with remaining cheese and salt.
- Bake 20 to 25 minutes, or until gougères turn golden brown. Remove from oven, and serve warm.
- Serving Size: MAKES ABOUT 36
- Calories: 45
- Carbohydrate Content: 2 g
- Cholesterol Content: 25 mg
- Fat Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 100 mg