Anaba Goat Gouda Gougère

A handful of goat gouda gougères in an Anaba copper cup.
Prep Time35 minsCook Time25 minsTotal Time1 hr

Ingredients

Ingredients
 ½ cup Whole milk
 ½ cup Water
 8 tbsp Unsalted butter, cut into 4 pieces.
 ½ tsp Fine sea salt
 1 cup All-purpose flour
 5 Large eggs, room temperature
 1 ½ cups Coarsely grated aged goat gouda cheese
 1 Pack chives, chopped finely
 Course ground black pepper to taste.

Directions

Directions
1

Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

2

Bring the milk, water, butter, and salt to a rapid boil over high heat in a heavy-bottomed medium saucepan. Add the flour all at once, lower the heat to medium-low and quickly start stirring vigorously with a sturdy spatula or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring another 2 minutes or so to dry the dough and a “nutty” smell emerges.

3

Turn the dough into the bowl of a mixer fitted with the paddle attachment. Or, you can turn the dough into a bowl you can use to mix with a hand mixer, or a wooden spoon and elbow grease.

4

Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next and don’t be concerned if the dough falls apart – by the time the last egg goes in, the dough will come together again.

5

Beat in the grated cheese, chives, and black pepper. Once blended, the dough should be piped out immediately.

6

Using about 1 tablespoon of dough for each gougère, pipe the dough from a pastry bag (a large ziplock bag with a corner cut off works too!) onto the lined baking sheets, leaving about 2 inches of puff space between each mound of dough.

7

Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F.

8

Bake for 12 minutes, then rotate the pans 180°. Continue baking until the gougères are golden, firm and, of course, puffed, another 12 to 15 minutes or so.

Storing
9

The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then when they’re solid, lift them off the sheet and pack them airtight in plastic bags. Bake them straight from the freezer – no need to defrost – although they may need a few extra minutes in the oven. Leftover puffs can be kept overnight and reheated in a 350 degrees F oven, or they can be frozen and reheated before serving.

Ingredients

Ingredients
 ½ cup Whole milk
 ½ cup Water
 8 tbsp Unsalted butter, cut into 4 pieces.
 ½ tsp Fine sea salt
 1 cup All-purpose flour
 5 Large eggs, room temperature
 1 ½ cups Coarsely grated aged goat gouda cheese
 1 Pack chives, chopped finely
 Course ground black pepper to taste.

Directions

Directions
1

Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

2

Bring the milk, water, butter, and salt to a rapid boil over high heat in a heavy-bottomed medium saucepan. Add the flour all at once, lower the heat to medium-low and quickly start stirring vigorously with a sturdy spatula or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring another 2 minutes or so to dry the dough and a “nutty” smell emerges.

3

Turn the dough into the bowl of a mixer fitted with the paddle attachment. Or, you can turn the dough into a bowl you can use to mix with a hand mixer, or a wooden spoon and elbow grease.

4

Let the dough sit for a minute, then add the eggs one by one and beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next and don’t be concerned if the dough falls apart – by the time the last egg goes in, the dough will come together again.

5

Beat in the grated cheese, chives, and black pepper. Once blended, the dough should be piped out immediately.

6

Using about 1 tablespoon of dough for each gougère, pipe the dough from a pastry bag (a large ziplock bag with a corner cut off works too!) onto the lined baking sheets, leaving about 2 inches of puff space between each mound of dough.

7

Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F.

8

Bake for 12 minutes, then rotate the pans 180°. Continue baking until the gougères are golden, firm and, of course, puffed, another 12 to 15 minutes or so.

Storing
9

The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then when they’re solid, lift them off the sheet and pack them airtight in plastic bags. Bake them straight from the freezer – no need to defrost – although they may need a few extra minutes in the oven. Leftover puffs can be kept overnight and reheated in a 350 degrees F oven, or they can be frozen and reheated before serving.

Anaba Goat Gouda Gougère