Gougère is one of my favorite pre-dinner party appetizer items. It is dangerously addictive and perfect for sharing with people who come to my house for dinner. I usually make double portions and save the leftovers for the next party. All you need to do is reheat the frozen gougère for 7-10 minutes and serve. The bad part is it is so irresistible that people overeat before the dinner starts.
I tried several different recipes for Gougère and this one has been my favorite for the last 10 years. Unfortunately, I don't remember the original source of this recipe.
Yield: about 3 dozen
- 2 cups skim milk
- 1/2 cups butter
- 1 teaspoon salt
- pinch pepper
- 2 cups all-purpose flour
- 8 eggs
- 1/2 lb shredded Gruyère cheese
- 1/2 cup finely grated Parmesan cheese
In a large saucepan, combine milk, butter, salt and pepper and bring to a boil.
Add the flour all at once and cook over low heat, stirring constantly with a wooden spoon, until the mixture forms a ball.
Remove pan from heat and beat in the eggs, once at a time. Each egg needs to be incorporated into the batter completely before adding another egg. You can use a stand mixer or hand-held mixture. Then add Gruyère cheese.
Preheat oven to 375F.
Grease two cookie sheets with parchment or silpat.
Either use a pastry bag with a large round tip or a medium cookie scoop to drop about 1-1/2 inch round balls on the prepared cookie sheets.
Brush gougère with milk and sprinkle each one with grated Parmesan cheese.
Bake them about 25-30 minutes until they are puffed, firm and golden brown.