I had some left over gruyère cheese from my last recipe and also was in the mood to channel my first recipe on this blog, so I turned to the trusty Tartine cookbook and came across the recipe for gougères. I had all the ingredients (except I did have to run to the store to get more eggs – the recipe calls for 6 eggs!) but the steps seemed reasonable and the real Tartine Bakery produces them with such magnificent results that I figured I would give them a try.
They came out in exactly the consistency they should: a hard shell, but a gooey and soft inside. Sadly, the gougères came out of the oven big and plump but soon settled down and lost their poofyness. But hey, they still tasted really good!
The recipe and pictures follow.
1 1/4 cups nonfat milk (do not be tempted to use full fat milk as there is enough butter in the recipe to get the fat from)
10 tbsp unsalted butter
1 tsp salt
1 cup flour
5 large eggs
3/4 cup gruyère cheese, grated
1 tsp black pepper, freshly ground
1 tbsp fresh thyme, minced
1 large egg
grated Gruyère for sprinkling
Preheat oven to 350 degrees. Butter a baking sheet or line with parchment paper.
To make the choux pastry, combine milk, butter and salt in a saucepan over medium heat. Wait for the butter to melt then turn off the heat. Add the flour all at once and stir vigourously until a dough is formed into a large ball. Stirring should take 1 to 2 minutes.
Transfer dough to the bowl of an electric stand mixer fitted with the paddle attachment. Add eggs one at a time at medium speed making sure to incorporate each egg before adding the next. After all the eggs have been added, the mixture should be thick, smooth and shiny.
Add the gruyère, pepper and thyme by hand using a rubber spatula.
Drop in 1 in rounds on prepared baking sheet.
To make the topping, whisk 1 egg with a pinch of salt and brush over each pastry. Lightly sprinkle each pastry with a little cheese.
Place pastries in the oven immediately and bake until they are are puffed and browned for about 25 minutes. Serve hot or warm. Or let cool completely and place in an airtight container. You can recrisp the puffs at 350 degrees for 5 minutes.