Gruyere Cheese Gougères of Burgundy
Gougères are savory choux flavored with cheese, either Gruyère, Comté, or Emmental. Being a specialty from a wine region, it is the perfect accompaniment for a glass of red wine.
Servings: 8
Ingredients
- 1.5 cups water
- 0.25 pound butter, cut into pieces
- 1.5 cups all-purpose flour, sifted
- 5 large eggs
- 1 tablespoon Dijon mustard
- Salt and freshly ground white pepper
- 1 pinch cayenne
- 1 pinch grated nutmeg
- 1.25 cups grated Gruyère cheese + ¼ cup to garnish
- 3 tablespoons whole milk
Instructions
- Preheat the oven to 425ºF / 220ºC.
- In a saucepan, heat the water, butter, and salt over high heat, stirring to melt the butter. When the butter is melted, bring to a boil; remove from heat and, with a wooden spoon, stir in the sifted flour all at once, until the mixture is smooth and thick.
- Return the pan to low heat and cook, stirring constantly. The dough will begin to get shiny and pull away from the sides of the pan. Cook on medium-low heat, stirring continuously with the wooden spoon, for about 3 minutes. Remove the pan from the heat.
- One at a time beat in the eggs with a wooden spoon or electric hand mixer. Beat in each egg so that it is well blended; be sure that the dough is smooth after each addition. Mix in the mustard, and season with salt, white pepper, cayenne, and nutmeg.
- Fold in all the Gruyère except the ¼ cup for garnish. Fill a pastry bag, fitted with a ¾-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 ¼ 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 degrees F and bake for an additional 20 to 25 minutes.
- When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.
