Alpine-Style Cheese Gougères

Alpine-Style Cheese Gougères

servings
7

Ingredients









Cooking Instructions

1

Heat oven to 425°F. Line two baking sheets with parchment paper. (See notes below regarding freezing if you do not wish to bake all of the gougères at once.) If you are baking all of the gougères at once, position racks to divide the oven in thirds.


2

In saucepan, bring the milk, water, butter and salt to a rapid boil over high heat. Add the flour all at once. Reduce heat to low and cook, beating constantly until the batter pulls from the sides of the pan and is very stiff. This will take about 3 minutes.


3

When the dough comes together and a light crust forms on the bottom of the pot, stir vigorously for another minute or so until the dough is very smooth and almost shiny. Note: This is the most important step. If the batter is not thick and pulling away from the sides, it will be too loose when you start incorporating the eggs, which will be problematic when baking; the gougères will not puff up into perfect little rounds.


4

Turn the dough into the bowl of a mixer fitted with a paddle attachment. Let sit for a minute, then, with the mixer on low, begin adding the eggs one at a time, beating until each egg is thoroughly incorporated before adding the next one. (The dough will appear to separate after each egg addition. When the dough comes back together, add the next egg.) Add the grated alpine-style cheese and thyme.


5

If you are proficient with a piping bag, transfer the batter to a pastry bag and pipe small mounds (about a tablespoon of batter) onto the prepared baking sheet, leaving roughly 2 inches between each mound. Otherwise, use a tablespoon to drop little dough balls onto the prepared pans. If baking all of the gougères at once, slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 12 minutes, then rotate the pans top-to-bottom and front-to-back. Continue baking until the gougères are firm, puffed and lightly golden, about another 12 minutes. Serve warm or move to a rack to cool.


Note: The gougères freeze beautifully. If you wish to save the gougères for a future date, place the baking sheet (with the portioned gougères on it) in the freezer. Leave until the mounds are frozen, then transfer to an airtight container to store. The gougères can be baked straight from the freezer — though they may need 3 to 4 minutes longer in the oven.


Ingredients









Cooking Instructions

1

Heat oven to 425°F. Line two baking sheets with parchment paper. (See notes below regarding freezing if you do not wish to bake all of the gougères at once.) If you are baking all of the gougères at once, position racks to divide the oven in thirds.


2

In saucepan, bring the milk, water, butter and salt to a rapid boil over high heat. Add the flour all at once. Reduce heat to low and cook, beating constantly until the batter pulls from the sides of the pan and is very stiff. This will take about 3 minutes.


3

When the dough comes together and a light crust forms on the bottom of the pot, stir vigorously for another minute or so until the dough is very smooth and almost shiny. Note: This is the most important step. If the batter is not thick and pulling away from the sides, it will be too loose when you start incorporating the eggs, which will be problematic when baking; the gougères will not puff up into perfect little rounds.


4

Turn the dough into the bowl of a mixer fitted with a paddle attachment. Let sit for a minute, then, with the mixer on low, begin adding the eggs one at a time, beating until each egg is thoroughly incorporated before adding the next one. (The dough will appear to separate after each egg addition. When the dough comes back together, add the next egg.) Add the grated alpine-style cheese and thyme.


5

If you are proficient with a piping bag, transfer the batter to a pastry bag and pipe small mounds (about a tablespoon of batter) onto the prepared baking sheet, leaving roughly 2 inches between each mound. Otherwise, use a tablespoon to drop little dough balls onto the prepared pans. If baking all of the gougères at once, slide the baking sheets into the oven and immediately turn the temperature down to 375°F. Bake for 12 minutes, then rotate the pans top-to-bottom and front-to-back. Continue baking until the gougères are firm, puffed and lightly golden, about another 12 minutes. Serve warm or move to a rack to cool.


Note: The gougères freeze beautifully. If you wish to save the gougères for a future date, place the baking sheet (with the portioned gougères on it) in the freezer. Leave until the mounds are frozen, then transfer to an airtight container to store. The gougères can be baked straight from the freezer — though they may need 3 to 4 minutes longer in the oven.


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