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Gougeres

This delicious recipe for gougeres is courtesy of chef Elisabeth Prueitt.

  • yield: Makes 8 to 12

Ingredients

  • 1 1/4 cups nonfat milk
  • 10 tablespoons unsalted butter
  • Coarse salt
  • 1 cup all-purpose flour
  • 6 large eggs
  • 3/4 cup grated Gruyere cheese, plus more for garnish
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

  2. Step 2

    Place milk, butter, and 1 teaspoon salt in a large heavy-bottomed saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is smooth and begins to pull away from the sides of the pan, about 3 minutes.

  3. Step 3

    Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add 5 eggs, one at a time, making sure each is fully incorporated before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese, pepper, and thyme.

  4. Step 4

    Using a large spoon, form rounds about 3 inches wide and 1 inch high on prepared baking sheet, spacing each about 2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese.

  5. Step 5

    Transfer baking sheet to oven and bake until puffed, golden brown, and light for their size, 35 to 45 minutes. Remove pastries from oven and poke a small hole in the top of each to allow steam to release. Serve hot, warm, or at room temperature.

Source
The Martha Stewart Show, November Fall 2007

Reviews (4)

  • 28 Dec, 2007

    I baked 2 sheets at a time and found the ones closer to the heating element in the oven, the top rack, did not fluff up. However, the ones on the bottom rack were perfect. A big hit at Christmas.

  • 22 Dec, 2007

    These were a huge hit at Thanksgiving! A great alternative to traditional rolls. the batter came out perfectly, although when I scooped it onto the baking sheets, it appeared to go a little flat. No matter, because they cooked up puffy and perfect. I planning on making mini stuffed gougeres for Christmas!

  • 5 Dec, 2007

    my batter was perfect, but they didn't puff up as much as i would have liked. The first batch puffed up a bit, but the second batch did not. i am pretty sure it's because i opened the oven door. These were very tasty, but i would rather do popovers with thyme and gruyere in the future for the same experience.

  • 22 Nov, 2007

    Ok, I followed the recipe and video to a tee, but the batter was not that thick. The dollops on the parchment wouldn't stand up and the final product tasted good but looked like deflated space ships. Any ideas? I'd like this to look like the video.