Description
This recipe is made with a pâte à choux, but it is nothing like an éclair. The gougères are crunchy on the outside, and the grated cheese brings so much flavor! The taste and fragrance of the nutmeg make all the difference in this recipe. Prepare the gougères beforehand and, before serving, fill them with the cream of cheese. Take it to the oven for a few minutes and serve! Irresistible
Ingredients
Scale
Gougères
- 1 cup water
- 100 g Truly Grass Fed Unsalted Butter, chilled and cubed
- 1 tsp salt
- 1 and 1/3 cup flour
- 4 eggs
- 4 oz Truly Grass Fed Sharp Cheddar Cheese, shredded
- 1 egg yolk to brush
- White pepper and nutmeg
- Butter to grease
Cheesy filling
- 1 and 1/3 cup milk
- 2 egg yolks
- 2 tbsp Truly Grass Fed Unsalted Butter
- 4 tbsp flour
- 4 oz Truly Grass Fed Sharp Cheddar Cheese, shredded
- Salt and white pepper
Instructions
- In a small pan, heat the water, butter, and salt. Let it boil, add the flour all at once, and mix nonstop with a wooden spoon until it becomes a ball that unsticks of the pan.
- Place the ball into a bowl and, always mixing, add the eggs (one by one), 3/4 of the cheese, pepper, and nutmeg.
- Heat the oven to 392Fº/200ºC (medium-high), and grease a large baking sheet with butter – or line it with parchment paper.
- Using a pastry bag with a 0.8” tip or 2 small spoons (one for taking a small portion of the pastry and the other for releasing it from the first spoon), drop little balls onto the prepared baking sheet. Brush them with egg yolk and bake for about 20 minutes; avoid opening the oven until they are golden on all sides and have risen.
- Remove them from the oven, let them rest for 5 minutes, and remove them from the baking sheet.
- For the filling, mix 2 tbsp of milk and the egg yolks in a small bowl; set aside. In a medium-sized pan, heat the butter and flour, mixing nonstop with a whisk, making sure to scrape the bottom as well. When you obtain a white roux, add the remaining milk and salt at once, mixing nonstop. Using medium-low heat, cook for about 5 minutes until it boils and thickens. Out of the heat, stir in egg yolk and milk mixture, season with salt and pepper, return to medium-low heat, and, still whisking nonstop, cook for another 5 minutes until flavorful. Turn off the heat, mix in the cheese and let it cool to room temperature.
- Put the creamy filling in a pastry bag with a medium star tip. With a paring knife tip, make a 1/4” hole on the underside of each gougère. Insert piping bag tip into the hole and pipe with medium pressure until filled. Place them once again on a baking sheet.
- Five minutes before serving, heat gougères in the oven for about 5 minutes. Transfer gougères to the serving plate, sprinkle remaining cheese on top, and serve immediately.
Keywords: Truly Grass Fed Sharp Cheddar, Truly Grass Fed Unsalted Butter
