Nicole Kaplan's Gougères (Served at Eleven Madison Park)
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup water
- 4tablespoons softened unsalted butter
- ½teaspoon kosher salt, plus extra for sprinkling
- ¼teaspoon cayenne pepper
- 1cup bread flour
- 4large eggs, at room temperature
- 6ounces grated Gruyère cheese, plus extra for sprinkling
Nutritional analysis per serving (54 servings)
35 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees if baking the gougères right away. Bring water, butter, ½ teaspoon salt and the cayenne to a boil in a small saucepan.
- Step 2
Place the flour in the bowl of a mixer, add the boiling water mixture and mix with a paddle, if available (not a whisk), or use a wooden spoon in a bowl. Beat in eggs, one at a time, until the dough is smooth. Beat in the cheese and mix until dough is thick and cheese has pretty much melted. Place the dough in a pastry bag fitted with a medium plain tip.
- Step 3
Line 2 large baking sheets with parchment and pipe the dough in small mounds onto them. Sprinkle each with a pinch of extra grated cheese and kosher salt. Bake 20-25 minutes, until golden brown and puffed about 3 times their original size. Try not to open the oven door for the first 10-12 minutes to keep them from deflating. Serve and eat IMMEDIATELY!
- Kaplan pipes the gougères, sprinkles them with cheese and refrigerates them or freezes them overnight. Let the frozen gougères thaw at room temperature while you preheat the oven to 350 degrees (about 15 minutes). Sprinkle the thawed or refrigerated gougères with salt and bake 25-30 minutes, until golden and puffed.
Private Notes
Comments
I made these early and froze them, as the tip suggested, and while they came out tasty, they also came out pretty flat-- they didn't really puff like gougères should. Whether that was due to freezing the dough or not, I don't know. But still, tasty.
Make sure to work quickly, this is much harder to mix by hand as the cheese will not melt properly if the dough has cooled.
Freezing and thawing gives me pretty reliable results, which is good if these are being made for a smaller dinner group.
I made these early and froze them, as the tip suggested, and while they came out tasty, they also came out pretty flat-- they didn't really puff like gougères should. Whether that was due to freezing the dough or not, I don't know. But still, tasty.
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