Gougeres

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a medium saucepan, combine the water, unsalted butter, and salt.

   Ca. 1 min.

3. 3

   Bring the mixture to a rolling boil over medium heat, ensuring the butter is fully melted.

   Ca. 3 min.

4. 4

   Remove the saucepan from the heat and immediately add the all-purpose flour all at once.

5. 5

   Stir vigorously with a wooden spoon until the mixture comes together to form a ball and pulls away from the sides of the pan.

   Ca. 2 min.

6. 6

   Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.

   Ca. 2 min.

   Kokkens note: This step is crucial for light gougères.

7. 7

   Transfer the dough to a large bowl and let it cool for a few minutes.

   Ca. 3 min.

   Kokkens note: Cooling prevents the eggs from scrambling.

8. 8

   Gradually beat in the beaten egg, a little at a time, until fully incorporated and the dough is smooth and glossy.

   Ca. 5 min.

   Kokkens note: The dough should be firm enough to hold its shape but soft enough to pipe.

9. 9

   Stir in the grated Gruyere cheese, black pepper, and nutmeg.

   Ca. 1 min.

10. 10

    Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2-3 cm between each puff.

    Ca. 3 min.

    Kokkens note: Alternatively, use a piping bag for more uniform gougères.

11. 11

    Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 15-20 minutes, or until golden brown and puffed.

    Ca. 30 min.

    Kokkens note: Do not open the oven door during the first 20 minutes to prevent the gougères from deflating.

12. 12

    Serve the gougères warm.