Is it just me that has the hardest time pronouncing "Gougeres"? Even my online dictionary doesn't have the pronunciation! Don't worry you don't have to be fluent in French to enjoy these savory puffs. This same basic recipe can make cream puffs as well (aka pate a choux). So get your aprons on and whip up some savory or sweet puffs.
Rosemary & Sage Gougeres
- 1 cup water
- 1/2 cup unsalted, organic butter (1 stick)
- 1 cup flour ( 125 grams)
- 4 large eggs
- 4 tablespoons of Parmigiano-Reggiano cheese, finely shredded (* could also use Gruyere cheese, I prefer smoked vs. cru)
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh sage
- kosher salt
Directions for Gougeres
- Preheat oven = 375 degrees F.
- Bring water, a pinch of salt, and butter to a simmer on medium high heat. Remove pot from heat and add in flour while stirring rapidly. Return pot to a medium-low heat, continue to stir with wooden spoon until dough pulls away from the sides, about 5 minutes. Remove from heat. Allow to cool, about 5 minutes, so you won't cook the eggs.
- Add one egg at a time into flour mixture, using beater to incorporate. Add in cheese and herbs. The dough should be smooth, but not runny. If the dough is too loose, make additional flour mixture (2nd bullet) and add in gradually. You want the dough to be stiff, but light if that make sense.
- Transfer dough to a pastry bag and pipe desired amount onto a parchment lined baking sheet. Lightly sprinkle salt & a little extra cheese onto tops. For the most part, the dough should maintain its form when piping onto the sheet, if not it won't puff at high. If you decide to make cream puffs, use an egg white wash on dough prior to baking.
- Bake until puffs are golden brown, depending on size about 20-30 minutes. Allow to cool on wire racks.