Recipe: Gougeres – French Style Cheese Puffs
Chef: Ludo Lefebvre
Restaurant: Petit Trois, Trois Mec, Ludo Bird, Los Angeles
Yield – 3 dozen
125 ml milk (1/2 cup plus ½ tbsp)
125 ml water (1/2 cup plus ½ tbsp)
100 grams unsalted butter (7 tbsp)
150 grams flour (1 ¾ cups)
4 each large eggs
200 grams grated gruyere cheese (1 ¾ cups)
Pinch of Salt
Preheat the oven to 400 degrees.
Prepare a baking tray and line with baking parchment paper.
Pour the water and milk into a large saucepan and add the butter and salt. Turn up the heat and the second that the butter has melted, turn down the heat and add the flour all at once, stirring constantly with a wooden spoon.
When the flour is amalgamated, roughly 5 minutes, and the paste is smooth, remove from the heat.
With the pan off the heat, continue to stir for about 3-5 minutes or until the paste is just warm, but do not overheat (this process dries the dough).
Put the dough ball into your mixer (can be done by hand as well).
Add the eggs one at the time, mixing at low after each addition until well incorporated before the next. After the 4th egg has been mixed in, add the cheese and mix for about 30 seconds (the cheese will slightly melt).
Transfer the dough to a pastry bag and squeeze out small round droplets of dough on baking tray. If you don’t have a pastry bag, you can simply use a spoon.
Bake in the preheated oven for about 20-25 minutes, depending on the size, until they have risen and are golden brown. To impress your friends, serve warm, right out of the oven.