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Ingredients Edit

Directions Edit

  1. Preheat oven to 375°F.
  2. Line 2 baking sheets with parchment paper, and set sheets aside.
  3. Place butter, ¼ cup milk, water, ¼ teaspoon salt and pepper in 2-quart saucepan, and heat over medium heat.
  4. Bring to a boil, remove from heat, and add flour and baking powder.
  5. Stir well with wooden spoon, and return to heat.
  6. Cook until dough pulls away from sides of pan and forms ball.
  7. Transfer dough to bowl of electric mixer fitted with paddle attachment, and, setting mixer on low, mix until dough is just warm, about 2 minutes.
  8. Add eggs, 1 at a time, and add ½ cup cheese.
  9. Beat mixture until uniformly smooth and shiny, about 12 minutes.
  10. Place dough into pastry bag fitted with #3 tip.
  11. Pipe gougères into small mounds on baking sheets, about 1 inch round.
  12. Space evenly about ½ inch apart, making about 18 gougères per sheet.
  13. Brush tops with remaining 2 tablespoons milk, and sprinkle with remaining cheese and salt.
  14. Bake 20 to 25 minutes, or until gougères turn golden brown.
  15. Remove from oven, and serve warm.

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