Gougeres With Gruyere Mornay And Beer Mustard Recipes

GRUYERE GOUGERES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
• Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
• Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
• Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
• Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

GRUYERE GOUGERES

Steps:

• Place water, butter, salt and sugar in a pot and bring to a boil. Add all the flour and mix with a wooden spoon until dough is formed (about two minutes). Transfer dough into mixer with paddle attachment and mix on medium to slightly cool the mixture. Add the eggs one at a time making sure to incorporating each fully (the batter should be silky smooth). Add the cheese and white pepper to taste.
• Pipe quarter size puffs on parchment paper and bake in oven 450 for 7-8 minutes, then reduce heat to 350 and cook for an additional 20-25 minutes until the gougeres are puffed and golden brown. Sobel likes topping his with a sliver of cured ham and a fried quail egg. You don't need to be that fancy though, because these taste darn good on their own.