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Gougeres with Espelette

Sophisticated cheese puff appetizers, known as gougeres, are a cinch to prepare with this recipe from "Cocktails and Amuse Bouches," by chef Daniel Boulud and mixologist Xavier Herit.

  • yield: Makes 25 to 30
Photography: Rob Tannenbaum

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Ingredients

  • 1 cup milk
  • 6 tablespoons unsalted butter
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon espelette pepper, plus more for garnish
  • 4 large eggs
  • 1 3/4 cups plus 2 tablespoons grated Gruyere cheese
  • Fleur de sel
  • Cracked black pepper

Directions

  1. Step 1

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

  2. Step 2

    In a large saucepan bring milk, 1 cup water, butter, and salt to a boil over medium-high heat. Add flour and espelette pepper; cook, stirring constantly, until dough pulls away from sides of pan, 5 to 10 minutes. Remove from heat and let cool slightly, about 5 minutes.

  3. Step 3

    Add eggs, one at a time, stirring after each addition. Drop 3-tablespoon-size scoops of dough 2 inches apart on prepared baking sheets. Top each with 1 tablespoon Gruyere cheese; sprinkle with fleur de sel, cracked black pepper, and espelette pepper.

  4. Step 4

    Transfer to oven and bake until puffy and browned, rotating pan halfway through baking, about 30 minutes. Serve warm or at room temperature.

Source
The Martha Stewart Show, October 2011

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Reviews (1)

  • 28 Oct, 2011

    ... imgredients do not mention 1 cup water but it is in the first step.