Gruyere, Lemon and Parsley Gougères
By Recipe developed for Sur La Table’s Cooking Classes
Gruyere, Lemon and Parsley Gougères
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 30 gougères
- ½ cup water, plus 1 tablespoon
- 3 tablespoons unsalted butter
- ½ teaspoon coarse salt
- ⅛ teaspoon cayenne pepper
- 6 tablespoons all-purpose flour
- 3 large eggs
- 1 scallion, finely chopped
- ½ cup Gruyère cheese, shredded
- ½ lemon, zested
- 1½ tablespoons flat-leaf parsley, finely chopped
- Kosher salt and freshly ground pepper
Choux pastry is the foundation for these delicious, savory morsels, which are a perfect addition to any gathering. Make the mixture in advance, and store in an airtight container or freezer bags for up to a month.
Preheat an oven to 400°F.
In a heavy, 4-quart saucepan, over medium-high heat, combine the ½ cup water, butter, salt and cayenne pepper, and boil for about 2 minutes.
Remove the saucepan from the heat, and stir in the flour until thoroughly combined. Return to the burner and cook, stirring until the mixture comes together and forms a paste that pulls away from the side of the pan, about 2 minutes.
Remove from the heat and, stirring with a wooden spoon, add 2 eggs, one at a time, until they are incorporated and the mixture is smooth and shiny. Stir in the parsley, scallions, Gruyere cheese and zest. Taste and season with salt and pepper.
Transfer the mixture to a piping bag, and cut a ½-inch opening. Pipe 1-inch rounds onto baking sheets lined with a silpat mat or parchment paper.
Make an egg wash by mixing together the remaining egg and 1 tablespoon water in a small bowl. Lightly brush the top of each puff and bake until lightly golden-brown, about 20 minutes. Serve immediately.
Preheat an oven to 400°F.
In a heavy, 4-quart saucepan, over medium-high heat, combine the ½ cup water, butter, salt and cayenne pepper, and boil for about 2 minutes.
Remove the saucepan from the heat, and stir in the flour until thoroughly combined. Return to the burner and cook, stirring until the mixture comes together and forms a paste that pulls away from the side of the pan, about 2 minutes.
Remove from the heat and, stirring with a wooden spoon, add 2 eggs, one at a time, until they are incorporated and the mixture is smooth and shiny. Stir in the parsley, scallions, Gruyere cheese and zest. Taste and season with salt and pepper.
Transfer the mixture to a piping bag, and cut a ½-inch opening. Pipe 1-inch rounds onto baking sheets lined with a silpat mat or parchment paper.
Make an egg wash by mixing together the remaining egg and 1 tablespoon water in a small bowl. Lightly brush the top of each puff and bake until lightly golden-brown, about 20 minutes. Serve immediately.