cookware
- rimmed baking sheet (2)
- small saucepan
- wooden spoon
- food processor
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