- 1 cup milk
- ¼ lb. (1 stick) unsalted butter
- 1 tsp. kosher salt
- ⅛ tsp. freshly ground black pepper
- pinch nutmeg
- 1 cup all-purpose flour
- 4 extra-large eggs
- ½ cup grated Gruyère cheese, plus extra for the top
- ¼ cup freshly grated Parmesan cheese
- 1 egg beaten with 1 teaspoon water, for egg wash
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Can Be Made Ahead
Active Time: 20 minutes
Start to Finish: 1 hour
Preheat the oven to 425° and line two baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat until scalded. Add the flour all at once and stir with a wooden spoon until the dough comes together. Cook, stirring constantly, for 2 minutes, then put the dough into the bowl of a food processor fitted with the chopping/mixing blade. Add the eggs and both cheeses and pulse until the eggs are mixed in and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with the smooth round tip. Pipe 1¼-inch wide and ¾-inch high rounds onto the parchment paper. With a wet finger, smooth the swirl at the top of the round. Brush the top of each mound with the egg wash, and sprinkle with the extra Gruyère. Bake until golden brown, about 15 minutes.
If you don't have a pastry bag, you can use your (wet) hands to shape the dough. The gougères can be made and baked ahead, and frozen once they have cooled. Reheat them right from the freezer at 425° for about 5 minutes.
What to Drink
Champagne, of course.
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