GOUGÈRES: CRUNCHY GRUYÈRE POPOVERS
Gougères are basically delicious crunchy, fluffy, cheesy popovers. They are one of my favorite additions to any rustic meal as they are the perfect salty, cheesy side dish to soak up the juices from roasted meats. I love them with herb butter, but they can be served by themselves, or with just about anything! They are easy to make in advance, so get the heavy lifting out of the way early in the day, then just pop them into a 350° oven for 10 minutes to crunch them up again!
3 tbsp diced salted butter
1 cup water
1 tsp salt
1 cup flour
4 large eggs
1 cup grated Gruyère cheese
½ tsp black pepper
1. Preheat oven to 400°.
2. Use parchment paper to line 2 baking sheets.
3. Add the water, butter, and salt to a medium saucepan.
4. Bring to a simmer over medium heat, and whisk until the butter melts.
5. Add in the flour and stir rapidly with a wooden spoon until the flour absorbs all of the water and forms a ball. It should begin to pull away from the sides of pan.
6. Stir for about 1 to 2 minutes longer, until a film starts to form on the bottom of the pan.
7. Remove the dough from the heat and let it cool for 3 to 4 minutes.
8. In a stand mixer, or with an electric hand mixer, beat the eggs into the dough one at a time.
9. Stir in the Gruyère and the pepper.
10. Drop the dough onto the baking sheets in rounded tablespoonfuls , leaving 2-3 inches of space between each one.
11. Press the tops so they are smooth.
12. Bake for 15 minutes, then turn the trays around.
13. Bake for another 10-15 minutes until golden brown.
14. To check they are done, cut into one—they inside should still be doughy and moist, the outside crunchy.