Name: Black Truffle Gougeres
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 gougeres
Cuisine: french
Ingredients: 1 cup whole milk; 1 cup water; 1/2 pound (2 sticks) butter; 1 1/2 cups all-purpose flour; 2 teaspoons salt; 6 eggs; 1/2 cup grated Grana Padano cheese; 1/3 teaspoon cayenne pepper; 1/2 black truffle oil or truffle salt (see Cook's Note); Chopped fresh chives

Directions

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25m Easy 85%

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Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a saucepan, bring the milk, water, and butter to a boil. Remove from the heat and stir in the flour and salt. Place back on low heat and gently cook while stirring to dry out the mixture a little bit.
Place in a mixer with the paddle attachment. On low speed, incorporate the eggs one at a time. Finish with the Grana Padano, cayenne, truffle oil or salt, and chives.
Using a pastry bag fitted with an open tip, pipe to the size of a quarter and bake for about 12 minutes, until golden brown.
Serve warm as an elegant passed hors d'oeuvre.

Cook’s Note

Truffle salt is a cheaper option.

From the book "The Cocktail Party by Mary Giuliani" Copyright © 2020 by Mary Giuliani. Published by Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.

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