cook's illustrated gougères

added by
1 hr
prep: 25 min
cook: 35 min
ingredients
all
2 large eggs
1 large egg white
1/4 tsp salt
1/2 cup water
2 tbsp unsalted butter
cut into 4 pieces
1 pinch cayenne pepper
1/2 cup all-purpose flour
(2 1/2 ounces)
4 oz Gruyère cheese
1 cup shredded, aged for 1 year
cookware
Our two year old daughter calls these "cheese balls." These airy rounds have the texture of the top of a pop over with the flavor of cheese. This recipe utilizes two baking sheets stacked on top of each other to prevent overbrowning.
1
Set the oven rack to the upper third position then preheat to 425°F. Nest the two baking sheets into each other then line the top one with parchment paper.
2
Shred the Gruyere in the food processor, then swap in the mixing blade for use in step 6.
3
Beat the eggs, the extra egg white, and the salt. (Save the extra yolk separately.) Measure out 1/2 cup of eggs for use in the recipe. Combine the rest with the extra egg yolk for use in an omelet later.
4
In a small saucepan, warm the water, butter, and cayenne over medium heat.
5
Once the butter mixture starts to simmer, mix in the flour with a wooden spoon. Stir, smear, and cook for about 30 seconds until the mixture thickens, forms a ball, and pulls away from the sides of the saucepan.
6
Transfer the dough into the food processor. Cool it by running the food processor for about 5 seconds with the feed tube open.
7
With the processor running, stream in the egg mixture.
8
Scrape down the sides of the processor then add the Gruyère. Process for 30-40 seconds. The dough should turn into a glossy paste with visible specks of cheese in it.
9
Use a 1 tablespoon cookie scoop to measure out about 24 mounds of dough onto the parchment-lined baking sheet. Use the back of a spoon sprayed with cooking oil to smooth out the balls. A 1/2-inch plain tip with a pastry bag could also be used to portion the dough.
10
Bake for 14-20 minutes until the gougères puff and the top 2/3 appears light golden brown.
11
Turn off the oven and let the gougères continue to brown for 10-15 minutes. Transfer to wire rack and cool for 15 minutes. Serve warm.
source: January-February 2018 issue of Cook's Illustrated
notes
The gougères can be stored at room temp for 24 hours in an airtight container. Crisp in oven at 300°F for 7 minutes.

dairy
eggs
gluten