Gougères
Author: Dorie Greenspan
Ingredients
- 125ml milk
- 125ml water
- 120g unsalted butter
- ½ teaspoon salt
- 120g flour
- 5-6 eggs, at room temperature
- 11/2 cups coarsely grated cheese, such as Gruyère or cheddar
- bunch of chives
Instructions
- Bring milk, water and unsalted butter to a boil.
- Reduce heat, pour in flour and salt. Mix vigorously till it forms a ball.
- Continue cooking till a layer of film develops on the side of your saucepan. Keep stirring for another minute or two to dry the dough.
- Turn the dough into the bowl of a mixer fitted with the paddle attachment. Turn it on and let the dough cool to a warm stage
- With the mixer running, add in eggs one at a time making sure it's well mixed before adding the next. The texture should be a thick lava, or rather, mayonnaise.
- Then add in grated cheese and chives.
- Pour into piping bag and pipe out on a tray lined with parchment paper.
- Bake at 190 for 15 minutes, if the gougeres are piped bigger, it may take a longer time. But they should be golden brown once cooked through.
- Transfer to racks to cool. Serve warm.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/gougeres-cheese-puffs/