Miniature Gougeres

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 to 5 large eggs
  • 1 1/2 cups coarsely grated Gruyere
Directions
  • Preheat oven to 375 degrees F. Lightly grease 2 baking sheets or line with parchment paper.

  • In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.

  • Transfer mixture to a bowl and with an electric mixer on high-speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter a little at a time, beating on high speed, until batter is desired consistency.

  • Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 30 minutes, or until puffed, golden, and crisp.

  • Gougeres keep, chilled in sealable plastic bags 2 days or frozen 1 week. Reheat gougeres, uncovered in a preheated 350 degree oven 10 minutes if chilled or 15 minutes if unthawed frozen.


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