Gougères (French Cheese Puffs)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

2. 2

   Combine the water, butter, and salt in a medium saucepan over medium heat.

   Ca. 2 min.

3. 3

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

   Ca. 1 min.

4. 4

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

5. 5

   Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

   Ca. 1 min.

   Kokkens note: This step is crucial for developing the choux pastry.

6. 6

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

   Ca. 2 min.

7. 7

   Transfer the dough to a large bowl and let it cool for about 5 minutes.

   Ca. 5 min.

   Kokkens note: Cooling prevents the eggs from scrambling.

8. 8

   Gradually add the beaten egg to the dough, mixing well after each addition until fully incorporated.

   Ca. 3 min.

   Kokkens note: The dough should be smooth and glossy, falling slowly from the spoon in a 'V' shape.

9. 9

   Stir in the Gruyère cheese, black pepper, and optional nutmeg until just combined.

   Ca. 1 min.

10. 10

    Using a pastry bag or two spoons, drop rounded spoonfuls of the dough onto the prepared baking sheet, leaving space between them.

    Ca. 5 min.

    Kokkens note: Aim for uniform sizes for even baking.

11. 11

    Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for another 10-15 minutes.

    Ca. 25 min.

    Kokkens note: Do not open the oven door during the first 15 minutes of baking.

12. 12

    The gougères are done when they are puffed, golden brown, and feel light when lifted.

13. 13

    Serve warm immediately.