1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
Freshly ground pepper
Freshly grated nutmeg
How to Make It
Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.
Gougères freeze well. It might be fun to make extra with your club, so you can all take some home. After baking, allow them to cool completely. When you return home, spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.
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Review Body: I'm surprised by the positive reviews - I honestly expected much more in gougeres by Alain Ducasse. The recipe was quite bland and doesn't require enough salt. The gougeres have no real "puff" I'd compare them more to a scone, and yes I followed the directions precisely. The recipe needs another flavor point - perhaps a touch of mustard or herbs and a cheese with more bite. But if you like tiny bland biscuits oozing butter, that's what you'll get.
Review Rating: 1
Date Published: 2017-12-31
Author Name: Catherine
Review Body: A Christmas go-to. This has got to be one of the easiest recipes ever. It is fail-proof and is perfect for making ahead and freezing. All I have to do later on is reheat. Hands down, the best appetizer for a crowd!
Review Rating: 5
Date Published: 2017-12-05
Author Name: Rebecca Shrand
Review Body: Perfect EVERY TIME! So incredibly delicious. One batch made 60+ for me, and disappeared within 10 minutes for only 4 people! Absolutely divine.