Garlic and Herb Gourgères

Baking and watching British procedurals are definitely my top activities to do during my down time. It helps me relax tremendously. My mother raised me on delicious southern Chinese cuisine (which I can’t wait to share with you in the future) and Sherlock Holmes novels. I guess it is not surprising I turned out loving food and murder mysteries. However baking was not something common in my household but I somehow got into it thanks to Martha Stewart’s decadent chocolatey desserts! I tried this gourgères recipe from Le Creuset Cookbook: A Collection of Recipes From Our French Table in my early baking adventures and it is one of very few I do not need to adjust at all! There are many videos and articles on how to make sure these puffs rise correctly. I have never had any trouble with that by following this recipe to a tee. A gourgère is a puff of choux pastry flavored with cheese (usually Gruyère), often stuffed with a savory filling. They are airy and light, yet full of flavors. This recipe is a must try (thank you Le Creuset!) and I hope you enjoy the process of making these cheesy clouds.

makes 2 dozen (you can easily half this recipe)

Ingredients:

½ cup water
½ cup whole milk
10 tablespoons unsalted butter
1 cup all-purpose flour
4 large eggs
1 cup freshly grated Gruyère
1 garlic clove, finely chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
Pinch of freshly grated or ground nutmeg

Directions:

Preheat the oven to 400°

In a medium saucepan, bring the water, milk, and butter to a boil, stirring occasionally to melt the butter. Add the flour and stir vigorously until the mixture is smooth and thick. Continue cooking, stirring constantly, until the dough pulls away from the sides of the pan, about 2 minutes. Transfer to a large bowl and let stand until the dough no longer steams and is warm to the touch, 3 to 5 minutes.

Add the eggs, one at a time, stirring vigorously until well blended after each addition. Stir in the cheese, thyme, rosemary, garlic, salt, pepper, and nutmeg.

Place the dough in a pastry bag fitted with a 1-inch tip. Line a baking sheet with parchment paper or a silicone mat and pipe mounds the size of walnuts onto the prepared sheet, spacing them 2 inches apart. (Alternatively, pipe the dough from a sturdy freezer bag with one corner snipped away or portion it with a ½-ounce ice cream scoop or two spoons. Use a dampened fingertip to pat down any dimples on top of the mounds.) Bake until puffed and golden brown, about 20 minutes. Serve warm or at room temperature.

Storage:

Simply freeze the uncooked gougères right on the baking sheet after piping. When solid, transfer them into a freezer bag. No need to thaw them before baking. Just pop them back onto a pan and bake as directed, adding 1 to 2 additional minutes in the oven.

Excerpt from Le Creuset Cookbook : A Collection of Recipes From Our French Table