Gouda Gougères Recipe From The One-Block Feast
Recipe adapted from The One-Block Feast by Margo True
Gouda Gougères
Gouda Gougères adapted from The One-Block Feast by Margo True
Prep Time
0
minutes
Cook Time
35
minutes
Servings
25
Gougères
Total time: 35 minutes
Ingredients
- 4 tablespoons unsalted butter, cut into cubes
- ¼ teaspoon fine sea salt
- ½ cup water
- ½ cup whole-wheat pastry flour mixed with ¼ cup whole-wheat flour
- 2 large eggs
- 2 ounces aged Gouda, coarsely shredded
- ½ teaspoon minced fresh rosemary
Directions
- Preheat the oven to 425°. Line 2 rimmed baking sheets with parchment paper.
- In a medium, heavy-bottomed saucepan, combine the butter, salt and water and bring to a rolling boil over high heat. Remove from the heat, add the flour all at once and vigorously stir with a wooden spoon until smooth and shiny. Stir in the eggs, one at a time, mixing in the first egg completely before adding the second one. Stir in the cheese and the rosemary.
- Spoon the dough into a pastry bag fitted with a ½-inch plain tip. Pipe the dough onto the prepared baking sheets in 1 tablespoon mounds, spacing them about 1 inch apart. Alternatively, snip a ½-inch hole in one corner of a resealable plastic bag, fill the bag with the dough and use it to pipe the dough.
- Bake the gougères for 10 minutes, then rotate the pans from back to front and reduce the heat to 300°.Continue to bake until the puffs are golden brown, 10 to 12 minutes more. Serve warm. Note: You can freeze the puffs for up to 2 weeks. Let cool, then put in a resealable plastic bag and freeze. To serve, reheat in a 350° oven for 8 minutes.