Gruyère and Black Pepper Gougères

Ever since I discovered pâte à chou, I’ve been on the lookout for recipes that showcase my new-found skill, and I think I’ve hit on a winner…a tasty, easy-to-make yet impressive-to-look-at winner! 

When I say easy to make, I mean seriously easy – I made these Gruyère and Black Pepper Gougères in 15 minutes yesterday morning while simultaneously straightening my apartment up before friends came over and making sure The Redhead didn’t use her new set of markers to “decorate” the living room walls!  They also use one of my favorite cheeses – a slightly smoky gruyère that is deliciously melty and warm inside the crunchy, toasty crust with a little ground black pepper kick. 

These are light and bake into hollow puffs which can be eaten warm, right out of the oven along with a meal or even filled with a crab or chicken salad, if you want to serve it as a more substantial hors d’œuvres – I’d love them with wine and fruit! 

 

Here’s the Recipe! 

Ingredients: 

  • 1 cup all-purpose flour
  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 1/3 cups (4 ounces) gruyère cheese, coarsely grated
  • 1/2 teaspoon freshly ground black pepper

Directions: 

  • Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  • Sift flour into a small bowl and set aside.
  • In a small saucepan over medium heat, bring the water, butter and salt to a boil, stirring until the butter melts.  Add the flour all at once and stir vigorously until the flour is incorporated and the dough pulls away from the sides of the pan in a ball.  Lower the heat to medium and cook, stirring constantly for approximately four minutes.  The dough will continue to pull away from the pan in a large clump.
  • Scrape the dough into the large bowl of an electric mixer and beat on medium speed until the dough forms large clumps, about one minute.  Beat in one egg at a time until each egg is blended smoothly into the dough, about one minute for each.
  • On low speed, beat in the cheese and the black pepper.
  • Use a round, one tablespoon ice cream or cookie scoop or two tablespoons (one to scoop dough and the other to scrape dough onto the baking sheet) and spoon mounds of dough about one inch apart onto baking sheets.
  • Bake one sheet at a time until the gougères are lightly browned, about 25 minutes.
  • Cool five to ten minutes and serve warm.

Gougères can be stored in an air-tight container for up to two days and briefly warmed in the oven before serving. 

(Recipe Credit:  Real Food by Lunds and Byerly’s, Summer 2010)

– tcfoodie

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