Clock Tower Place
1410 Forest Drive, Suite 2
Annapolis, MD 21403
"Adjacent to Wine Cellars of Annapolis"
fresh-ground black pepper
grated Gruyère cheese
freshly grated Parmigiano-Reggiano cheese
egg, slightly beaten, for egg wash
In a large saucepan, heat the milk over medium heat to scalding with the butter, salt, pepper, and Cayenne.
Add the flour all at once and beat vigorously with a wooden spoon until the dough comes together. Reduce heat to low and cook, stirring constantly, for 2 minutes.
When the flour begins to coat the pan, the dough (pâte à choux) is ready.
Dump the dough in the bowl of a mixer fitted with a paddle blade. Beat the dough to release some of the heat to prevent the eggs from cooking. Add the eggs, one at a time, and beat until the dough comes together, until smooth and thick. Trick: you may need to beat the remaining egg and only add a little of it.
Add the cheeses and blend well.
Spoon the mixture into a pastry bag fitted with a large round tip and pipe in mounds 1 1/2 inches wide. (you can also spoon the mixture into mounds using two spoons.) Press down the tip of each gougère with a wet finger.
Brush an egg wash on the gougère and sprinkle with additional cheese.
Bake for 15 minutes, or until golden brown.
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Recipe Type: Appetizer
Gougères can be made ahead of time and frozen. Simply reheat at 425 degrees for 5 minutes.
Author: Stacey Adams