Gruyere And Rosemary Gougeres

Total Time: 1 hr 3 mins Preparation Time: 30 mins Cook Time: 33 mins

Ingredients

• Servings: 24
• 3/4 cup milk
• 6 tablespoons unsalted butter, cut up
• 1 cup all-purpose flour
• 5 large eggs, divided
• 1/2 cup shredded gruyere cheese
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 position a rack in the center of the oven.
• 2 line a large baking sheet with parchment paper or a silicone baking mat.
• 3 bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring constantly to be sure the butter is completely melted by the time the milk simmers.
• 4 add the flour, all at once, and stir with a wooden spoon to make a thick paste.
• 5 decrease heat to low.
• 6 stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute.
• 7 adjust the heat as necessary so the paste cooks without burning.
• 8 the idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry; remove the saucepan from the heat.
• 9 whisk 4 of the eggs in a bowl to combine them.
• 10 one-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass.
• 11 stir in the gruyere, rosemary, mustard, salt, and pepper.
• 12 transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip.
• 13 pipe 25 walnut-size balls of dough, about 1 inch apart, onto the baking sheet.
• 14 or drop the dough from a teaspoon onto the sheet.
• 15 beat the remaining egg well with a pinch of salt.
• 16 lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does no drip down onto the sheet.
• 17 bake until the balls are puffed and golden brown, 20-25 minutes.
• 18 if the gougeres have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them.
• 19 remove the sheet from the oven.
• 20 pierce each gougere with the tip of a small knife (this releases the steam from the interiors of the puffs and helps crisp them).
• 21 return to the oven and continue baking until the gougeres are crisp, 5-8 minutes.
• 22 let cool briefly on the baking sheet.