Gruyere Gougères
Don’t let the fancy French name for these cheese puffs mislead you- they are easy to make and even easier to eat! This is a great cocktail party appetizer recipe- fun, delicious, and easy. Perfect for all of your pre-holiday invites. Enjoy!
INGREDIENTS
- ¼ cup (½ stick) butter
- ¾ cup water
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 2 large eggs
- 1 ½ cups shredded gruyere cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
PREPARATION
- Position racks in upper and lower thirds of oven and preheat to 400°. Line 2 baking sheets with parchment paper.
- Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat.
- Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough. Cook, stirring for 2 minutes. The dough should dry out slightly and pull away from the pan.
- Scrape the dough into a medium bowl and let cool for 2 minutes.
- Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition. The batter will separate after each egg, but keep stirring- it will come back together.
- Add cheese, mustard, thyme and rosemary & fold to combine.
- Transfer the dough to a pastry bag fitted with a 3/8- to ¾-inch pastry tip (or use a gallon-sized plastic bag with about ¾-inch hole snipped in one corner).
- Pipe 25 small rounds of dough onto each prepared sheet pan, make a little wider than a quarter.
- Bake, rotating pans front to back and top to bottom halfway through (not necessary when using convection), until puffed and golden, about 18-20 minutes.
- Serve warm.
