Easy Gruyère and Black Pepper Gougères
Don't panic when your dough looks lumpy in the first bit after adding the eggs. it takes a minute or two for the dough to become silky smooth. This recipe makes 12 large gougères. You can make twice as many with a smaller scoop, reducing the baking time by 5 to 10 minutes.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
- 1 cup all-purpose flour 125 grams
- 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup whole milk
- 1/2 cup water
- 4 tablespoons unsalted butter
- 4 eggs cracked into a small bowl
- 4 ounces Gruyère cheese grated
Preheat oven to 375ºF.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, salt and pepper.
In a medium saucepan, heat milk, water and butter to a rolling boil. Whisk in flour mixture all at once; reduce heat to low. Whisk vigorously over low heat for 1 minute or until mixture forms a ball; remove from heat. Add eggs, all at once and whisk vigorously until smooth. Add grated Gruyère and whisk until smooth.
Scoop out rounded 1/4 cup portions (I use a medium cookie scoop) onto prepared baking sheet, leaving a couple of inches of space around each.
Bake 30 to 35 minutes until puffed, golden brown and crisp at the edges.
Calories: 134kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 141mg | Potassium: 52mg | Vitamin A: 290IU | Calcium: 97mg | Iron: 0.8mg