Gruyere Gougeres

  • 2 cups + 1 tablespoon water
  • 1 stick + 6 tablespoons butter
  • 1 tablespoon salt
  • 2 cups + 2 tablespoons flour
  • 1 tablespoon sugar
  • 10 eggs
  • 1 cup + 2 tablespoons Gruyere cheese
  • White pepper to taste
  • Place water, butter, salt and sugar in a pot and bring to a boil. Add all the flour and mix with a wooden spoon until dough is formed (about two minutes). Transfer dough into mixer with paddle attachment and mix on medium to slightly cool the mixture. Add the eggs one at a time making sure to incorporating each fully (the batter should be silky smooth). Add the cheese and white pepper to taste.

  • Pipe quarter size puffs on parchment paper and bake in oven 450 for 7-8 minutes, then reduce heat to 350 and cook for an additional 20-25 minutes until the gougeres are puffed and golden brown. Sobel likes topping his with a sliver of cured ham and a fried quail egg. You don't need to be that fancy though, because these taste darn good on their own.

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    Gougeres with Gruyere Mornay and Beer Mustard

    Recipe courtesy of Geoffrey Zakarian