Favorite Recipes of Maverick Swaniel Harrienger

{January 3, 2016}   Gruyère Gougères with Two Mousses (Essential Emeril, page 26, Chapter 2: Appetizers, 2015)


  • 1 cup whole milk
  • 0.25 cup unsalted butter
  • 0.25 teaspoon salt
  • 0.125 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • 1 cup/4 ounces grated Gruyère cheese
  • Marsala-Infused Mortadella Mousse (next post)
  • Cognac-Spiked Chicken Liver Mousse (post after next)


  1. Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper.
  2. In a large, heavy-bottomed saucepan, combine the milk, butter, salt, and pepper over medium-high heat.  Bring the mix to a boil.  Then remove it from the heat.  Add all of the flour at once.  Stir briskly with a wooden spoon for 1 minute to incorporate.  Return the mixture to the heat.  Continue stirring for 1 minute more.
  3. Turn off the heat.  Add the eggs, one at a time, beating until each egg is thoroughly mixed in before the next one is added.  Stir in the cheese until the mix is incorporated.
  4. Drop the dough by teaspoonfuls onto the prepared baking sheet, leaving 1″ of space between each.  Bake for ten minutes.  Then reduce the oven temperature to 325 degrees F + bake for twenty to twenty-five minutes.  Let them cool on the baking sheet for five minutes.  Then transfer to the wire racks to let them cool for the rest of the way.
  5. Once cooled, cut the tops off the gougères with a sharp serrated knife.  Use your fingers to pull out any soft dough from the center.  Just before serving them, use a piping bag or a small spoon to fill the centers of the gougères with either filling (the next two posts), then place the tops back on.

Makes 54 small gougères.


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