Gougères are the perfect party snack! A light and crispy bite of cheesy goodness that pairs so well with sparkling bubbles, cocktails or a couple glasses of wine. They are perfect for the holidays or any time. If you freeze them after piping, you can bake them whenever you need a quick snack.
The ingredient measurements here are in weight, which is by far more accurate than by volume. You will need a digital scale.
Makes 5 to 6 dozen
INGREDIENTS
450 g pastry flour
400 g whole milk
400 g water
17 g sugar
13 g salt
354 g unsalted butter
12 to 13 eggs
10 g fresh thyme leaves
225 g shredded gruyère cheese, plus additional for sprinkling on top
Salt and pepper to taste
METHOD
- Preheat oven to 385°F (195°C). Sift the pastry flour and set aside.
- In a medium saucepan over medium-high heat, bring the milk, water, sugar, salt and butter to a boil. Turn heat off and add the flour all at once. Stir to combine. Return pot to the heat and cook, stirring, until the batter clears the side of the pot.
- Set aside to cool a little, them scrape the batter into a mixer fitted with a paddle attachment. Mix on low speed until it has cooled a bit.
- With the motor running, add the eggs one by one, allowing each one to mix in before adding the next. Increase speed and mix until the batter is smooth, shiny and elastic. If it seems a bit dry, it may require additional eggs, if so add one at a time.
- Make sure the mixture is completely cool, then add the cheese and thyme.
- Place batter in a piping bag fitted with a large round tip, then pipe in small mounds on baking sheets lined with silicone sheets, at least two inches (5 cm) apart. Sprinkle with finely grated gruyère cheese and season with salt and pepper.
- Without opening the oven door, bake for 12 to 15 mins, until puffed up and golden; note that baking time may vary depending on size. Serve warm or at room temperature.
