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.
The Martha Stewart Show, October 2011
- 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
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- 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.
- 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.
- Transfer to oven and bake until puffy and browned, rotating pan halfway through baking, about 30 minutes. Serve warm or at room temperature.
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