Time: 1 hour.
Complexity: easily
Quantity: 60 donuts

Gougères are small French pastries made from choux pastry and filled with cheese. The filling is most often made with a creamy, aromatic cheese, such as Gruyère. Make a Mornay sauce, or simply a cheese béchamel, and fill the finished gougères with the filling through a small hole in the bottom. Serve them cold with a glass of wine, or warm with a mustard-beer dip, and enjoy their delicious, gooey filling with a spicy, warming flavor.

Ingredients:

Gougères

• 1 cup whole milk
• 1 teaspoon sea salt
• 1 teaspoon of sugar
• 120 g butter
• 140 g of flour
• 5 large eggs
• 140 g grated Gruyere
• Additional equipment: 2 silicone baking mats or parchment paper; pastry bag; 1cm round tip for the bag.

Mornay sauce with Gruyere

• 60 g butter
• 2 tbsp. chopped shallots
• 1 teaspoon crushed garlic
• 1/4 cup flour
• 1 liter of whole milk
• 120 g of Gruyere
• 120 g of Parmesan
• 1 teaspoon Dijon mustard

Mustard-beer sauce

• 220 g mayonnaise
• 220 g Dijon mustard
• 2 tbsp. dry beer extract
• 2 tablespoons of honey
• 1 tbsp mustard powder
• 1 tbsp. l. malt vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Gruyere cheese, Parmesan cheese, eggs, milk, truffle oil, flour

We recommend

Preparation:

Step 1
• Preheat oven to 200°C. Line 2 baking sheets with silicone mats or parchment paper.
Step 2
• In a medium saucepan, combine the milk, sea salt, sugar, and butter and bring to a boil. Add the flour and cook until fully combined, about 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix until the dough cools and feels warm, about 30 seconds. Add the eggs one at a time and mix until smooth. Stir in half the Gruyere and a pinch of pepper.
Step 3
• Transfer the dough to a pastry bag fitted with a 1 cm round tip. Pipe 2.5 cm circles, 5 cm apart, onto the prepared baking sheet, making about 60 circles. Sprinkle the remaining Gruyere and black pepper on top.
Step 4
• Smooth out any sharp edges with a finger dipped in water. Bake for 8 minutes and then rotate the baking sheets. Bake for another 4 minutes until golden brown. Cool to room temperature.
Step 5
• Mornay sauceIn a medium saucepan, melt the butter over low heat and sauté the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until the flour smells toasty, 2 minutes. Pour in the milk and bring to a boil, stirring constantly to prevent lumps. Reduce the heat and simmer until the sauce reaches the desired consistency.
Step 6
• Slowly whisk in the Gruyere and Parmesan cheese and mix until smooth. Add the mustard, salt, and pepper. Pour the sauce into a bowl and refrigerate or set it over another bowl of ice. Once the sauce has cooled, transfer it to a pastry bag fitted with a small tip.
  
  
  Note
  
  The sauce should be adjusted mostly to taste. If you prefer a creamier flavor, use more mayonnaise. If you prefer a more savory sauce, add more mustard. I also like to stir in a few drops of truffle oil, which adds a special flavor..
Step 7
• Serving sauceIn a large bowl, combine the mayonnaise, mustard, dry beer extract, honey, mustard powder, and vinegar and whisk thoroughly until the sauce is lump-free. Season with salt and pepper.
Step 8
• Preheat oven to 175°C.
  
  Fill the gougères with Mornay sauce and broil in the oven until the cheese melts, 5 minutes. Don't be afraid to bake the dough until it's a deep caramel color. The nutty flavor pairs well with the cheese and sauce..
  
  Serve hot gougères with mustard-beer sauce.

Votes: 1