Recipe courtesy of Stephanie Boswell
Classic Gougères
- Level: Easy
- Yield: about 40 gougères
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 89
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 36
- Sodium
- 78
- Total: 45 min
- Active: 20 min
Ingredients
Gougères:
2/3 cup whole milk
1 stick (8 tablespoons) unsalted butter, diced
1/2 teaspoon kosher salt
1 cup all-purpose flour (see Cook's Note)
4 large eggs
4 ounces shredded Gruyère (about 1 cup)
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper
Whipped Goat Cheese with Herbs:
One 10.5-ounce log goat cheese, at room temperature
6 ounces cream cheese, at room temperature
1 cup fresh parsley leaves, chopped (about 1/2 cup chopped)
2 tablespoons fresh thyme leaves, roughly chopped (about 1 tablespoon chopped)
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Directions
Special equipment:
2 pastry bags; a 1/2-inch round piping tip; a 1/4-inch round piping tip- For the gougères: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment.
- Combine the milk, butter, salt and 1/3 cup water in a medium saucepan and bring to a boil over medium-high heat. Add the flour and stir with a wooden spoon until a smooth dough forms, about 1 minute. Reduce the heat to low and continue to stir until the dough dries out and pulls away from the sides of the pan, 1 to 2 minutes.
- Scrape the dough into the bowl of a stand mixer fitted with the paddle attachment; beat on low to release the steam and cool a bit, about 1 minute. Add the eggs to the dough 1 at a time, beating on medium speed until each egg is fully incorporated before adding the next. Add the Gruyère, nutmeg and several grinds of black pepper and mix to combine.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 1 1/2 inches apart. Bake until puffed and golden brown, 20 to 22 minutes.
- For the whipped goat cheese with herbs: Meanwhile, pulse the goat cheese, cream cheese, parsley, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth and combined. Transfer to a piping bag fitting with a 1/4-inch round tip.
- When the gougères come out of the oven and are still warm, poke a small hole in the bottom of each with the tip of a paring knife and pipe in about 1 heaping tablespoon of the whipped goat cheese filling. Serve immediately.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)