These delightful Cracked Pepper Gougeres have fantastic flavor from Gruyere cheese and spicy peppercorns. Everyone loves cheese puffs!
Keyword cheese puffs, gougeres
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
4.5ozall purpose flour, by weightsifted (3/4 cup+2 tbsp, if measuring)
4extra large eggsbeaten
2.5ozGruyeregrated (1 cup gruyere)
freshly cracked black pepper
1egg beaten with 1 tsp waterfor the egg wash
Preheat the oven to 400 degrees F.
In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, and check to make sure the butter is completely melted. Take the pan off the heat, dump in all the flour, and beat it in quickly and forcefully with a wooden spoon. Woooo work that bicep! Put the pot back on the heat, and keep beating until the dough forms a smooth solid mass and has pulled away from the sides of the saucepan.
Remove the pot from the heat and scrape the dough into a clean mixing bowl. Add in the beaten eggs only a little bit at a time (I did 4 installations) and beat vigorously in between each addition, until the dough is smooth. Stir in the grated gruyere and add freshly cracked black pepper to taste.
Now, usually pate a choux is piped out into little rounds, but I don’t see why one should go through the trouble. Piping bags are irritating and I’ve tested piped gougers vs. dished gougeres and they taste the same. So just use a small #60 2 tsp disher to portion out little balls, brush them with the beaten egg to give them a nice golden brown sheen, and bake on a parchment paper lined baking sheet for 25 minutes, until golden brown and puffed. Devour and enjoy!