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Gougères




Source of Recipe


RC--Jacques Pepin

1 c. milk
1/2 stick sweet butter (unsalted)
1/4 t. salt
Dash cayenne pepper
1 c. AP flour
3 large eggs
1/2 t. paprika
1/2 c. grated Parmesan cheese
1 1/2 c. grated Swiss, Emmenthaler or Gruyere cheese
Coarse kosher salt to sprinkle


Bring milk, butter, salt and cayenne pepper to a boil in a medium saucepan. Remove from the heat, add the flour all at once and mix vigorously with a wooden spoon until the mixture forms a ball. Put back over medium heat, and cook, stirring occasionally, for about 1 minute, to dry the mixture a bit. Put the mixture into the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds to cool a bit more. Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Put the choux paste into a mixing bowl and let cool for 10 minutes.

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Hold back 1 T. of the Parmesan cheese and add the rest and the Swiss cheese to the choux paste. Stir the mixture only enough to incorporate the cheese into the paste. Scoop out a level tablespoon of paste and push it off onto the parchment paper, spacing them about 2 inches apart. Sprinkle a little coarse salt and a little of the held back Parmesan onto each gougère. Bake for about 30 minutes until browned and crisp. Serve at room temperature.

Makes about 30 gougères.