Yield: 4 dozen
- 1 cup skim milk
- 6 tablespoons butter
- 1 teaspoon salt
- 5 ¾ ounces all-purpose flour
- 4 large eggs
- Preheat oven to 425 F.
- In a sauce pot, bring the milk, butter, and salt to a boil. Whisk in the flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball.
- Transfer mixture into bowl of a 5-quart standing mixer with a paddle attachment. Let it cool for a few minutes.
- Begin to paddle the mixture at the lowest speed and add the eggs one at a time, making sure the first egg is completely incorporated before adding in the next egg. You should end up with a smooth dough.
- Prepare a piping bag with a round tip, and deposit the dough into the bag. Quickly begin to pipe golf ball–sized rounds about 2 inches apart onto parchment-lined sheet pans.
- Cook for 10–12 minutes, and then reduce the temperature to 350 F. Bake for 10 more minutes or until golden brown.
Yield: 2 cups
- 2 ½ tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ¼ tablespoon salt
- 1/8 teaspoon white pepper
- Pinch of nutmeg
- 2 ounces grated Gruyere cheese, or other local alpine cheese
- In a medium sauce pot over medium-high heat, melt the butter and add flour. Cook, and be sure to stir constantly until the roux is pale yellow and frothy; this should take about a minute or two. Do not allow the roux to turn brown or this will discolor your sauce.
- Begin to slowly whisk in the milk to the roux, and continue to whisk until the sauce begins to thicken. Bring the sauce to a boil and then reduce to a simmer. Season the sauce with the salt, pepper, and nutmeg. Simmer for 2–3 more minutes. Then, add in the grated cheese and whisk until melted.
Assembly of Dish
- Place the Mornay sauce into a piping bag that is fitted with a small, round pastry tip.
- Poke a small hole with a knife on the flat bottom of the gougère and then proceed to fill the gougère with the Mornay sauce. Repeat until all the gougères are full.
- Before serving, place the filled gougères on a sheet tray lined with parchment paper. Heat for 5 minutes in a 375 F oven. Serve warm.
Enjoy this gourmet appetizer with a glass of Pinot Grigio.