MAKES 16
If you prefer smaller gougères, simply use a smaller tip on the piping bag. Pay close attention as they bake because smaller puffs may require a shorter baking time. See the sidebar that follows the recipe.
2 |
large eggs plus 1 large white |
6 |
tablespoons water |
5 |
tablespoons unsalted butter, cut into 10 pieces |
2 |
tablespoons whole milk |
¼ |
teaspoon salt |
½ |
cup (2½ ounces) all-purpose flour |
3 |
ounces Gruyère cheese, shredded (¾ cup) |
Pinch cayenne pepper |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Spray baking sheet with vegetable oil spray and line with parchment paper.
2. Beat eggs and white together in liquid measuring cup; set aside. Bring water, butter, milk, and salt to boil in small saucepan over medium heat. Remove saucepan from heat and stir in flour until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on bottom of saucepan, about 3 minutes (mixture should register 175 to 180 degrees).
3. Immediately transfer hot mixture to food processor and process for 10 seconds to cool slightly. With processor running, gradually add beaten eggs in steady stream. Scrape down sides of bowl, then add cheese and cayenne and process for 30 seconds until smooth, thick, sticky paste forms.
4. Fit pastry bag with ½-inch plain tip and fill with warm cheese mixture and pipe into 2-inch mounds on prepared sheet, spaced about 1 inch apart (you should have about 16 mounds). Use back of teaspoon dipped in cold water to even out shape and smooth surface of mounds.
5. Bake pastries for 15 minutes (do not open oven door), then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (gougères should not be soft and squishy), 8 to 10 minutes longer.
6. Remove sheet from oven and cut ¾-inch slit into side of each pastry with paring knife to release steam. Return pastries to oven, turn off oven, and prop oven door open with handle of wooden spoon. Dry pastries in turned-off oven until center is just moist (not wet) and surface is crisp, about 45 minutes. Serve warm.