1/2 cup (100ml) of water
4 tbsp (50ml) of whole milk
3/4 of a tsp salt
6 tbsp (80g) of butter
3/4 cup (90g) flour, sifted
4-5 eggs beaten together, at room temperature
1/4 cup (30g) of grated emmenthal
Additional grated cheese for the top of the gougeres (about 1 cup)
1. Combine water, milk and butter in a saucepan. Melt butter in the liquid over a low flame before bringing the milk to a boil. Add a healthy teaspoon of salt to butter milk mixture and combine. Once liquid reaches a boil, add pre-sifted flour all at once (remove from heat) once the liquid has been absorbed, return to heat and cook the dough by knead vigorously for 5-7 minutes to develop the gluten and ensure all the water is evaporated. It is done when the dough forms a tight ball.
2. Add grated emmenthal cheese to the hot dough and incorporate. Transfer dough to stand mixer fitted with paddle attachment. Take your room temperature eggs (*it is important they are room temperature) and whisk them together thoroughly in a small bowl. When eggs are completely whisked together, begin to slowly incorporate the beaten eggs to the dough, about ¼ cup at a time making sure that the eggs are fully incorporated between each addition.
3. Knead the dough (called "pâte-a-choux") in the mixer until it is shiny, silky and forms a soft triangle when the paddle is pulled from the dough- You may need more or less eggs to achieve this texture. Transfer dough into a pastry bag fitted with a wide piping tip. Pipe into ½ inch buttons onto silpat or parchment lined baking sheet, as closely together as you can without them touching.
4. Brush the piped pastry with a bit of egg wash to help them glisten when baking. Criss cross the top of each gougères with a fork using water to keep the fork moist and prevent sticking. While the gougères surface is still moist from the forking, spoon a ½ tsp of ground cheese onto the top of each button. Freeze overnight, the gougères will taste much better if baked after freezing.
1. Bake from frozen at 400°F For 10-15 minutes or until the outside is golden and crispy and the center is dry. The center should not be soft or eggy. If necessary, let gougères continue to dry in the oven with the door open.
To Heat for Service:
1. Either reheat the gougères empty and pipe full of hot mornay (good for small amounts) or for larger amounts (say passed appetizers for a party) Pre-fill with cold mornay and reheat the filled gougères.
For Mornay Sauce: Watch Chef Roland's Grokker Premium video on preparing https://grokker.com/cooking/video/smooth-mornay-sauce/51340b32fc53a3c7430045d1 or just follow directions below.
Mornay Sauce Ingredients:
2 oz Butter
2.5 oz All-Purpose Flour
4 cups Warmed Milk
1/2 tsp Salt
1/4 tsp White Pepper
pinch freshly grated Nutmeg (optional)
1/2 pound grated Cheese, such as Emmenthal
Chopped Truffle to taste (optional)
Truffle Oil to taste (optional)
1. Melt the butter and mix in the flour with a spatula, cook for at least 5 minutes with no coloration. Now grab a whisk and whisk in the warmed milk cooking for 7-10 minutes whisking constantly- There should be no lumps. Whisk in the grated cheese, season with salt, white pepper, and nutmeg. Whisk in the truffle oil and chopped truffle.