My house still smells like a french bakery… and it’s been an hour since I finished, if only I could pack this smell so I could take it with me everywhere I go!. So… delicious. Once the gruyère cheese and the butter and the flour cook in the oven, that’s it. There is no explaining how amazing these things are freshly baked. Gougeres are basically the savory version of the pate au choux, and is mainly flavored with cheese, and often filled with a morney sauce, here is the Thomas Keller version:
1 quart sauce pan.
1 silicon spatula.
1 digital scale.
Few containers for the mise en place.
Cookie sheet or mini cupcake mold.
Parchment paper or silkpad if using sheet.
Nonstick oil if using mold.
Pastry bag fitted with the round tip.
Spray water bottle.
Oven at 400f.
Baker’s percentages (rounded):
90g AP flour
63g unsalted butter
63g shredded gruyere cheese
1.8g kosher salt
0.3g freshly ground pepper (prefer white pepper for this app)
If using sheet, line with parchment
If using mold, spray with nonstick
01. Saucepan on medium heat
02. Mix water, butter, salt and pepper
04. Add flour
05. Mix with spatula until smooth
06. Turn heat off
07. Let cool a bit (we dont want scrambled eggs)
08. Better if dough still pretty warm, easier to mix
09. Add eggs, 3 tbsp at a time and mix well
10. Its a bit of a work out
11. Lots of fast spatula mixing action
12. Add cheese
13. Mix well with spatula
14. Fill pastry bag with dough
15. Push little dollops on sheet or mold
16. Give them space to expand
17. Wet finger in cold water
18. Kill any pointy bits or they’ll burn
19. Place in preheated oven
20. Spray with some water
21. Bake until awesome
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