1 c. (packed) coarsely grated Gruyere cheese (about 4 oz.)
1/4 tsp. freshly ground black pepper
Instructions
Position 1 rack in top third and 1 rack in bottom third of oven. Preheat oven to 400 degrees. Line two rimmed baking sheets with parchment paper.
Bring 1 c. water, butter and salt to a simmer in heavy saucepan over medium heat, whisking until butter melts. Add flour. Stir rapidly with wooden spoon until flour absorbs liquid and forms a ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1-2 minutes longer. Remove from heat; cool dough 2-3 minutes. Using electric mixer, beat in eggs one at a time. Stir in cheese and pepper.
Drop rounded tablespoons of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertips, press down any peaks of dough.
Bake gougeres until golden brown, about 30 minutes, reversing position of baking sheets halfway through baking. Using small, sharp knife, pry open one gougere to check for doneness; center should be slightly eggy and moist.
DO AHEAD- Can be made up to 3 hours ahead. Transfer to racks to cool. Rewarm at 350 degrees for 5-10 minutes.
Serving
Suggestions
Serve hot or warm.
Originally Submitted
1/2/2010
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