Ingrédients pour Tartine's Gougeres Choux Au Fromage French Style Cheese Puffs
- 1 cup (240ml) nonfat milk
- 1/2 cup (113g) unsalted butter
- 1 1/2 cups (180g) all-purpose flour
- 4 large eggs
- 1 1/2 cups (150g) grated Gruyère cheese
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon water
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Comment préparer Tartine's Gougeres Choux Au Fromage French Style Cheese Puffs
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup (240ml) milk, 1/2 cup (113g) unsalted butter, and 1/2 teaspoon salt. Heat over medium heat until butter is melted and the mixture comes to a rolling boil.
- Remove from heat and add 1 1/2 cups (180g) all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth paste forms and pulls away from the sides of the pan (about 3 minutes).
- Transfer the paste to a stand mixer fitted with the paddle attachment.
- Add 4 large eggs, one at a time, mixing on medium speed until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl after each addition.
- The mixture should be thick, smooth, and glossy when all eggs are incorporated.
- Remove from mixer and gently fold in 1 1/2 cups (150g) grated Gruyère cheese (or your preferred cheese), 1/4 teaspoon freshly ground black pepper, and 1 tablespoon fresh thyme leaves (or other herbs).
- Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheet, leaving about 1 1/2 inches between each.
- Alternatively, spoon the mixture onto the baking sheet; shaping with a wet finger for a more uniform appearance.
- In a small bowl, whisk together 1 large egg yolk and 1 teaspoon of water. Brush the tops of the gougères and sprinkle with additional cheese.
- Bake immediately in the preheated oven for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during baking.
- Serve warm, or at room temperature. For best results, eat on the day of baking.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
20g
Carbs
1g
