Kelly’s Gougères
Kelly’s Gougères Recipe ~ a favorite ~ from the 2023 SVS Winter Dinner at the Long Table in the Hacienda hall.
Adapted from ‘Lulu’s Provencal Table’
1 cup water
Salt
5 tablespoons unsalted butter, cut into slices
1 cup flour
4 eggs
3.5 oz Gruyère , grated, plus more for topping
Black pepper
Flaky salt
Preheat the oven to 400 degrees F.
Combine the water, salt and butter in a saucepan and bring to a boil over a medium flame. Once the butter is melted, turn the flame off, add all the flour and stir with a wooden spoon. Return to the heat and stir vigorously until the mixture pulls away from the sides of the pan in a smooth mass, about 3 minutes. Transfer the mixture to a mixing bowl and begin incorporating the eggs, one at a time. Make sure the egg is fully incorporated before adding the next one.
Mix in the grated Gruyère cheese and a few turns of black pepper. At 2-inch intervals, drop teaspoonfuls of the paste onto a baking sheet (alternatively, use a piping bag). Top the dough with a little bit more grated cheese, some black pepper and a sprinkle of flaky salt. Bake the gougères for 20 minutes, until they’re golden brown. Serve them warm, right out of the oven.
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