2019-03-01 Alain Ducasse's Gougères Recipe - Alain Ducasse | Food & Wine

Alain Ducasse's Gougères

Active Time Total Time Yield

15 MIN 45 MIN Serves : makes about 28 gougères

ALAIN DUCASSE October 2003

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Ingredients How to Make It

Step 1     Preheat the oven to 400°. Line 2 baking sheets

1/2 cup water with parchment paper. In a medium saucepan, combine
1/2 cup milk the water, milk, butter and salt and bring to a boil. Add the
our and stir it in with a wooden spoon until a smooth
1 stick (4 ounces) unsalted butter, cut
dough forms; stir over low heat until it dries out and pulls
into tablespoons
away from the pan, about 2 minutes.
Large pinch of coarse salt

1 cup all-purpose our Step 2     Scrape the dough into a bowl; let cool for 1
minute. Beat the eggs into the dough, 1 at a time, beating
4 large eggs
thoroughly between each one. Add the cheese and a pinch
3 1/2 ounces shredded Gruyère each of pepper and nutmeg.
cheese (1 cup), plus more for
sprinkling
Step 3     Transfer the dough to a pastry bag tted with a
Freshly ground pepper 1/2-inch round tip and pipe tablespoon-size mounds onto

Freshly grated nutmeg the baking sheets, 2 inches apart. Sprinkle with cheese
and bake for 22 minutes, or until puffed and golden
brown. Serve hot, or let cool and refrigerate or freeze.
Reheat in a 350° oven until piping hot.

Notes

When making the choux pastry, it is important to be sure

that each egg is fully incorporated into the batter before
adding the next. Don't worry if the batter separates and
looks curdled at rst. Keep beating, and it will come
together nicely. Gougères freeze well. It might be fun to
make extra with your club, so you can all take some home.
After baking, allow them to cool completely. When you
return home, spread the gougères out on a baking sheet,
cover the sheet with plastic wrap and freeze them until

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2019-03-01 Alain Ducasse's Gougères Recipe - Alain Ducasse | Food & Wine

they are rm. Then store them in sturdy plastic bags for
several months.

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