This classic recipe from renowned chef Alain Ducasse is for savory pastries made with Pâte à Choux. Personally, I find them delicious with thinly sliced filet mignon, a drizzle of demi glace, and an icy glass of Diet Coke.
Course Pastries
Cuisine French
Keyword Culianry 3, Pastry
Ingredients
1/2cupwater
1/2cupmilk
1stick4 ounces unsalted butter, cut into tablespoons
Large pinch of coarse salt
1cupall-purpose flour
4large eggs
3 1/2ouncesshredded Gruyère cheese1 cup, plus more for sprinkling
Freshly ground pepper
Freshly grated nutmeg
Instructions
Preheat the oven to 400°. Line 2 half sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a rubber spatula until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
Notes
Notes: When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely. Gougères freeze well. After baking, allow them to cool completely. Spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.