Parmesan and Gruyere Gougeres

Breads & Baking, Recipes

Parmesan and Gruyere Gougeres

Cooking Mode:

Combi

Steam:

25% Max

Equipment

  • Scales
  • Baking Paper
  • Medium Saucepan
  • Mixing Bowls
  • Microplane
  • Wooden Spoon
  • Stand Mixer with Paddle Attachment
  • Piping Bag with Large Straight Nozzle
  • Paring Knife
  • Chef’s Knife
  • Baking Trays
  • Spatula
  • Small Fine Mesh Sieve

Ingredients

  • 150gm Diced Unsalted Butter
  • 250gm Cold Water
  • 200gm Sifted Plain Flour
  • 5 Sprigs Thyme
  • 5 Whole Eggs
  • 50gm Finely Grated Parmesan
  • 130gm Finely Diced Gruyere Cheese
  • Sea Salt Flakes
  • Smoked Paprika

METHOD

Place butter, water, thyme and a generous pinch of salt into a medium pot and place on cooktop over medium high heat and bring to the boil.

Once boiled remove the thyme and add the flour all at once and continue to cook over medium heat until the mixture comes away from the sides of the pan. (approx. 5 minutes)

Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and best on medium high speed. Add one egg at a time to the mixture as it beats incorporating fully before adding the next egg.

Remove the paddle attachment and add the parmesan and gruyere cheese and fold through by hand. Transfer the mixture to a piping bag fitted with a large straight nozzle. Pipe large walnut size pieces onto baking trays lined with baking paper.

Place in the oven 180˚C Combi Mode (approx. 25% steam) and bake for 17-20 minutes until crisp and golden.

Remove from the oven and while warm dust over a little smoked paprika and serve as a canape with beer or champagne.

HINTS & TIPS

It’s important to “cook out” the flour once you have added it to the butter/water mixture so you don’t end with a raw flour taste.

Try adding different cheeses a sharp cheddar or blue would work well with this recipe.

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