Photograph by Adeline Borra
Photograph by Adeline Borra
Whenever I’m having friends over for dinner, I try to avoid spending all of my time cooking. These handy Burgundian gougères come from my home town of Beaune, and the best part is that you can make them ahead of time and freeze them. If you’ve got it, uncork a bottle of bubbly, too.
Ingredients for 20-24 puffs (medium size)
1 teaspoon sea salt or coarse salt
1 stick of salted butter
1 cup all purpose flour
4 large eggs
3 ounces grated Gruyere or Comte cheese, plus 3 tablespoons
1 cup of water
Parchment paper
Instructions
Preheat the oven at 380°F
In a medium saucepan, bring the water, butter, and salt to a boil over high heat. When the water starts boiling, remove the pan from the heat. Add the flour all at once and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball. Beat the mixture over low heat for about 1 minute to dry the mixture.
Pour the mixture into a stand mixer with the whisk attachment or in a big bowl and add the eggs, one at a time. Beat thoroughly after each addition. Add the cheese and beat on medium speed until the dough is shiny (and looks like mayonnaise),
Slightly butter the parchment paper and line a baking sheet. Use a few dabs of dough to glue the paper down to the sheet.
To form the Gougères, use either a teaspoon for a rustic look, or for a more finished appearance, a pastry bag fitted with a ½ inch round tip. Spoon or pipe about 15 mounds of dough about 2 inches (5 cm) in diameter onto the baking sheet, spacing them about 2 inches apart. Sprinkle grated cheese on the top.
Bake in the middle of the oven until puffed and golden, 25 to 30 minutes. To test for doneness, remove one puff from the oven and let it cool for 45 seconds. If it remains crisp and doesn’t deflate, it’s done. If it deflates, return to the oven and continue baking 5 to 10 minutes more. Remove to a rack to cool. Serve warm or at room temperature.
Adeline’s Tip: Make these ahead of time. Once they’ve cooled, store them in the freezer for up to 4-6 weeks in an airtight container. Re-crisp in the oven at 350°F for about 5-7 minutes.
About Adeline: Adeline Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website, macuisinebyadeline.com.
