This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."
Martha Bakes, March 2011
Yield Makes about 5 dozen
- 5 large eggs
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 1 1/2 cups finely grated Gruyere cheese, plus 1/4 cup for sprinkling
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons chopped chives
- 2 tablespoons chopped dill
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly grated nutmeg
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Set aside.
- For the egg wash, whisk together 1 egg with 1 tablespoon water in a small bowl.
- In a medium saucepan, combine 1 cup water with the butter, salt, and sugar over medium-high heat. Bring mixture to a boil, and immediately remove from heat. Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible. Return pan to medium-high heat. Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
- Remove mixture from heat and transfer contents to a bowl. Add both cheeses, the herbs, and spices. Stir to combine with a wooden spoon and let cool slightly, about 3 minutes. Add remaining eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
- Transfer dough to a pastry bag fitted with a 1/2-inch round tip; pipe 1 1/2-inch puffs about 1 inch apart. Using a lightly moistened finger, smooth tops. Brush each puff with egg wash and sprinkle each one with remaining Gruyere.
- Bake, rotating sheets halfway through, until puffs are golden, about 20 to 25 minutes. Serve immediately, as gougeres are best eaten warm from the oven.
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