- 1 1/2 cups water
- 1 stick plus 1 tablespoon unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 200 grams all-purpose flour (about 1 1/2 cups)
- 8 large eggs
- 1 cup shredded Gruyère cheese
How to make this recipe
- Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.
- In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
- In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Sprinkle the mounds with about 1 cup of shredded Gruyère cheese. Bake the gougères about 30 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Serve.
The baked choux can be refrigerated in an airtight container for up to 3 days; recrisp in a 325° oven for 10 minutes.
Photo © Johnny Miller Published January 2013