Nicole Kaplan's Gougères (Served at Eleven Madison Park)
Published September 29, 2001
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup water
4 tablespoons softened unsalted butter
½ teaspoon kosher salt, plus extra for sprinkling
¼ teaspoon cayenne pepper
1 cup bread flour
4 large eggs, at room temperature
6 ounces grated Gruyère cheese, plus extra for sprinkling
Nutritional analysis per serving (54 servings)
2 grams carbs; 20 milligrams cholesterol; 35 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 34 milligrams sodium; 2 grams protein
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.
Powered by
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.