Every now and then I pull out a cook book and say "I AM GOING TO USE THIS"! Such is the case with these beautiful little pillowy cheesy egg bites called Gougeres. I have been loving my Around My French Table for the past couple years - gorgeous photos and mouth watering recipes - but I haven't cooked out of it much!
I decided one day after drooling my way through a handful of pages I was going to hop in the kitchen and whip something up from those beautiful pages.
These little treats can be set out room temp as an appetizer - and we thought they worked great with breakfast, you can even pull them open and stuff bites of egg / tomato / ham in there and eat like little bite sized sandwiches. They reheat well in the oven for at least a few days after their original baking!
1/2 cup milk
1/2 cup water
8 TBS (1 stick) butter
1/2 tsp salt
1 cup all-purpose flour, sifted
5 eggs, at room temperature
1 1/2 cups grated cheese (Gruyere is commonly suggested, I used sharp cheddar)
- Preheat the oven 425 degrees. Space the racks out so that they break the space up into thirds. Line two baking sheets with silicone baking mats and set aside.
- In a medium saucepan, bring the milk, water, and stick of butter to a boil. Add all of the flour, reduce the heat to low, and whisk / stir vigorously until the dough comes together and begins to form a light crust on the bottom of the pan. Continue stirring and cooking for another minute or so.
- Transfer the warm dough to the bowl of a stand mixer fitted with a paddle attachment. Set mixer to medium-low and allow to mix for about a minute until most of the steam has released and dough is a little cooler. One by one, add in the eggs - allowing them to incorporate between additions (the dough may seem very wet and loose at points, but keep going, it will come together)! Dough will be thick and shiny.
- Once you have a smooth thick dough, add in the grated cheese and blend briefly to incorporate.
- You can then scrape the dough into a piping bag or just use a large spoon if you don't mind a slightly rustic appearance. By Tablespoonfuls, drop mounds of dough on the prepped silicone mats - leaving a couple inches of space between them for expansion (you should be able to fit about 12 to a sheet).
- Place both baking sheets in the oven and immediately drop temp to 350 degrees, set a timer for 12 minutes. At 12 minutes rotate the sheets from top to bottom and front to back (flip them around). Bake another 12-14 minutes or until beautifully golden brown and cooked through. Allow to cool briefly on mats, and then move to a cooling rack to complete cooling.
- Serve warm or room temperature. Best served the day they're made, but you can store for up to 2-3 days in a sealed container in the refrigerator - reheat in the oven to crisp.
Recipe from Around My French Table
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