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Savoury choux pastry mixed with Gruyere cheese. Easy, delicious and impressive!



Yields24 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 ½ cup water
 ½ cup skim milk
 ½ cup unsalted butter
 ¾ tsp salt
 1 cup all purpose flour
 4 eggs
 1 cup grated Gruyere or Emmental cheese

1

Preheat oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.

2

Bring water, milk, butter and salt in a medium saucepan to a boil.

3

Reduce heat to low and add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for one minute.

4

Add the eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy and slippery, but after a minutes or so, it will be very smooth.

5

Add the grated cheese, and stir until well mixed.

6

Spoon the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly spaced apart. Or using a tablespoon, drop mounds onto the parchment paper. Reduce heat to 375 F and bake for about 12 minutes. Rotate pan and bake a further 12 to 15 minutes until puffed and golden.

7

Gougeres can be piped onto a baking pan and frozen. When solid transfer to zip lock bags. Bake from frozen.


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Ingredients

 ½ cup water
 ½ cup skim milk
 ½ cup unsalted butter
 ¾ tsp salt
 1 cup all purpose flour
 4 eggs
 1 cup grated Gruyere or Emmental cheese

Directions

1

Preheat oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.

2

Bring water, milk, butter and salt in a medium saucepan to a boil.

3

Reduce heat to low and add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for one minute.

4

Add the eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy and slippery, but after a minutes or so, it will be very smooth.

5

Add the grated cheese, and stir until well mixed.

6

Spoon the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly spaced apart. Or using a tablespoon, drop mounds onto the parchment paper. Reduce heat to 375 F and bake for about 12 minutes. Rotate pan and bake a further 12 to 15 minutes until puffed and golden.

7

Gougeres can be piped onto a baking pan and frozen. When solid transfer to zip lock bags. Bake from frozen.

Cheese Gougères