Amy B was here this weekend for a very short minute, and that was a great reason to cook and celebrate. On Sunday as a part of our way to convince Roi to come and help us with an ongoing bathroom renovation, and since Amy was in town, I cooked an elaborate brunch featuring these little cheesy puffs, called gougères, savory cheesy pastry puffs. oh my, they are so delicious.Being the gruyere lover that I am its sorta hard to be objective about any food that has this fantastic swiss work of art in it, but pairing these little yummies with some poached eggs was simply delightful, and it didn't require too much work either (it is rare for me to go for recipes that do...). It doesn't require using a mixer, nor it won't break your hand mixing it.
1/3 cup (3 oz/90 g) unsalted butter 1 teaspoon salt 1/2 teaspoon freshly ground white pepper pinch of cayenne pepper 1 cup (5 oz/155 g) all-purpose flour 4 large eggs 3 + 1 for brushing 1 1/2 cups (6 oz/185 g) shredded Gruyere cheese
pre-heat oven to 425°F (220° C), line 2 baking sheets with parchment paper. in a saucepan over medium-high heat, combine the butter, salt, white pepper, cayenne, and 1 cup (8 fl oz/250 ml) water and bring to a boil. cook, stirring, until the butter melts, 3-4 minutes. Add the flour and, using a wooden spoon, mix vigorously until a thick paste forms and pulls away from the sides of the pan, about 3 minutes. remove from heat. break 1 egg into the pan, using the wooden spoon, beat it into the batter until combined. repeat with additional 2 eggs. whisk in 1 cup (4 oz/125 g) of the cheese.
dip a teaspoon into a glass of cold water, then scoop up a generous teaspoonful of the batter and push it onto the prepares baking sheet with a fingertip. repeat with the remaining batter, spacing them 2 inches (5 cm) apart and dipping the spoon each time to prevent sticking. brush the tops off with an egg and sprinkle with the remaining of the cheese.
bake for 10 minutes, reduce oven temp to 350°F (180° C) and bake until golden and crisp, about 15 minutes. remove from the oven, pierce each one with a wooden skewer, and then return to the oven. turn off oven and leave the gougères in the oven for 10 minutes. serve at room temperature