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Chef Don's
Favorite Side Dish Recipes
Gruyere and Parmesan Gougeres
Yield: 40
1 cup Milk
1/4 lb. Unsalted Butter
1 tsp. Nutmeg
1 cup Flour
4 large Eggs
1/2 cup Gruyere cheese, plus extra for sprinkling
1/4 cup Parmesan, grated
1 Egg beaten with 1 teaspoon water, for egg wash
Salt and Pepper to taste
Preheat oven to 425 F. Line 2 baking sheets with parchment paper.
In
a saucepan, heat the milk, butter, salt, pepper and nutmeg over medium
heat, until scalded (heat it to just below the boiling point). Add the
flour all at once and beat it vigorously with a wooden spoon until the
mixture comes together. Cook, stirring constantly, over low heat for 2
minutes. The flour will begin to coat the bottom of the pan.
Dump
the hot mixture into the bowl of a food processor fitted with the steel
blade. Immediately add the eggs, Gruyere and Parmesan and pulse until
the eggs are incorporated and the dough is smooth and thick.
Scoop
or pipe out onto the prepared baking sheet. Brush the top of each puff
lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15
minutes, or until golden brown outside but still soft inside.
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