250ml water 80g butter cubed 1 tsp fine salt 5 large eggs 150g plain flour whisked tsp freshly ground nutmeg optional 2 tsp mustard powder optional 175g gruyere or other hard cheese. Gougeres have been made with parmesan cheese as well and some even prepare a gougeres filling to create stuffed gougeres. Line two baking sheets with silpats or parchment paper. Savory filling for gougeres. Preheat the oven to 450 degrees f.
Add the eggs one a time fully incorporating each one before adding another. In a medium preferably not nonstick saucepan heat the water until steaming. Remove from heat add flour and stir to combine. In a medium saucepan combine the water butter salt and sugar and bring to a boil. Tested perfected recipe gougères are savory cheese puffs made from pâte à choux or cream puff dough with a generous amount of cheese folded in.
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Stir in butter and salt. A savory version of choux paste the base for cream puffs and chocolate eclairs. Alain ducasse s recipe for gougeres. Cover a baking tray with baking parchment. Bring butter salt nutmeg and 1 cup water to a boil in a medium saucepan stirring until butter is melted.
Bring butter salt nutmeg and 1 cup water to a boil in a medium saucepan stirring until butter is melted. Stir in butter and salt. One of my favorite hors d oeuvres. Add the eggs one a time fully incorporating each one before adding another. When dissolved add flour all at once and mix vigorously with a wooden spoon.
Cover a baking tray with baking parchment. 250ml water 80g butter cubed 1 tsp fine salt 5 large eggs 150g plain flour whisked tsp freshly ground nutmeg optional 2 tsp mustard powder optional 175g gruyere or other hard cheese.
