Gruyere Cheese Gougeres, March 27

Gruyere Cheese Gougeres

1 cup water
7 Tbs (3 1/2 ounces) unsalted butter
1 Tbw kosher salt, or more to taste
Pinch of sugar
1 1/4 cups (5 ounces) all-purpose flour
4 to 5 eggs
1 1/4 cups grated Gruyere (5 ounces)
Freshly ground white pepper

Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.

In a medium saucepan, combine the water, butter, slat and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and teh excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).

Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyere and adjust the seasoning with salt and white pepper.

Fill a pastry bag fitted with a 3/8 inch plain pastry tip with the gougere batter. Pipe the batter into 1 tablespoon mounds on the baking sheets, leaving about 2 inches between the gougeres as the mixture will spread during baking. Sprinkle the top of each gougere with about 1/2 tsp of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350 degrees F. and bake for an additional 20 to 25 minutes. When the gougeres are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougeres while hot.