Last year, when I returned from Paris and Maison-Objet, I was in the mood for a lemon tart, and Marjorie Taylor of The Cook’s Atelier in Beaune, France, delivered the perfect recipe. This week, upon my return from Paris, I am craving something French again, and yes, we have another recipe by Marjorie for a very French snack: gougères! These are “cheese puffs” for lack of a better description, but don’t think junk food. Think the perfect accompaniment to a glass of wine. In fact, that’s how Marjorie usually has hers, with some saucisson and a glass of Pinot Noir or cremant! Just a note, if you aren’t too good with a pastry bag, like me, or you’re unsure of what the dough should look like when it’s at the right point, Marjorie offers classes at her atelier in Beaune, but in a pinch, you can check out YouTube and watch one of the tutorials uploaded there. — Kristina
About Marjorie: Marjorie is the cook behind the cooking school, The Cook’s Atelier, in Beaune, France. The Cook’s Atelier promotes sustainable France through hands-on cooking classes, market tours and field trips to local artisan producers. Each year, a portion of the proceeds from The Cook’s Atelier are contributed directly to organizations that support small farms, environmental literacy and sustainable food. In 2010, Marjorie helped support the efforts of Growing Gardens in Portland, Oregon, which plants gardens in the yards of limited-income families so they can experience first-hand the value of eating fresh, local and seasonal food.
*Click here to check out more French food goodness (including tasty gougères) in Anne’s Paris video with David Lebovitz
CLICK HERE for the full recipe after the jump!
Makes about 4 dozen gougères
Just a couple notes on the preparation: Be sure to have all your ingredients ready to go when you start the recipe, and be sure to use good quality Gruyère cheese. These are best served warm. If necessary, you can reheat them in a low oven for 5 to 10 minutes before serving.
- 1 cup water
- 7 tablespoons unsalted butter
- 1 and 1/2 teaspoons sea salt
- 1 1/4 cups all-purpose flour
- 4 to 5 large eggs
- 1 1/4 cups grated Gruyère
- freshly ground white pepper for seasoning
1. Preheat the oven to 450º F. Line two baking sheets with parchment paper.
2. In a medium saucepan, bring the water, butter and salt and to a boil. Add the flour all at once, reduce the heat to medium and mix vigorously with a wooden spoon until the mixture comes together and forms a ball and the excess moisture has evaporated. Continue to cook and stir for a full 2 minutes to dry the mixture. Whisk one of the eggs in a bowl and set aside. Beat the remaining eggs into the mixture, one at a time, until completely combined and the batter has a smooth, silky texture. If it is too stiff, beat enough of the reserved beaten egg into the dough until it is shiny and just falls from the spoon. Mix in 3/4 cup Gruyère cheese, and adjust the seasoning with salt and white pepper.
3. Fill a pastry bag fitted with a 3/8-inch pastry tip with the gougère batter. Pipe into 1-tablespoon-sized rounds on the baking sheet, leaving about 2 inches between the gougères, as the mixture will spread during baking.
4. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese and bake for 7 to 8 minutes, or until they puff and hold their shape. Reduce the heat to 350º F, and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden-brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Let the gourgères cool slightly before removing from the baking sheet and serve warm.
Why Marjorie Chose This Recipe
Gougères are from the Burgundy region of France and [are] often served at a wine tasting. They are perfect as an apéritif with a chilled glass of crémant, the region’s sparkling wine.
Portrait by Jen Altman