Gougères au Fromage

Gougères au Fromage ingredients

• 1 cup Water
• 0.5 cup Unsalted butter
• 0.5 tsp Salt
• 1 cup All-purpose flour
• 4 Large eggs
• 1 cup Gruyère cheese
• 0.25 tsp Freshly ground black pepper
• 1 tsp Dijon mustard

How to make Gougères au Fromage

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. This ensures the gougères cook evenly and don't stick.
2. In a heavy-bottomed saucepan, combine 1 cup of water, 0.5 cup (1 stick) of unsalted butter, and 0.5 teaspoon of salt. Bring the mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
3. Once boiling, immediately remove the saucepan from the heat and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball.
4. Return the saucepan to medium-low heat and continue to cook the dough, stirring constantly, for 2-3 minutes. This step, called 'drying out the paste,' removes excess moisture and helps the gougères puff up properly.
5. Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for 3-5 minutes, stirring occasionally, until it's warm but not hot to the touch. This prevents the eggs from scrambling.
6. Add the 4 large eggs one at a time, beating thoroughly after each addition until the egg is completely incorporated into the dough. The mixture will look curdled at first but will come together to form a smooth, thick, and shiny paste.
7. Stir in 1 cup of finely grated Gruyère cheese, 0.25 teaspoon of freshly ground black pepper, and 1 teaspoon of optional Dijon mustard until evenly distributed. The dough should be soft but hold its shape.
8. Using two spoons or a piping bag, drop or pipe approximately 1-inch mounds of the dough onto the prepared baking sheets, leaving about 2 inches between each for expansion. Sprinkle the remaining 2 tablespoons of Gruyère cheese over the tops of the gougères.
9. Bake for 15 minutes at 400°F (200°C) until they are well-puffed and starting to turn golden. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes, or until deep golden brown and firm to the touch.
10. Turn off the oven, prop the door open slightly with a wooden spoon, and let the gougères cool in the oven for 5-10 minutes. This helps them stay crisp and prevents them from deflating.
11. Serve the gougères warm, either as a breakfast pastry or a savory brunch accompaniment. They are best enjoyed fresh but can be reheated briefly in a warm oven.

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