Maison Hugo, a French brasserie on the Upper East Side, shares its recipe for Gougères au Fromage (Cheese Puffs).
Open since September 2015, Maison Hugo on the Upper East Side of Manhattan is a peanut-free French brasserie run by Chef Florian V. Hugo and his wife Michelle Hugo. The restaurant recently began hosting birthday party and other children’s events. See maisonhugo.com for more information.
Makes: 50 dollar-size Gougères
Ingredients
- 6.7 fluid ounces whole milk
- 6.7 fluid ounces water
- 230 grams sweet butter
- 13 grams salt
- 8 grams sugar
- 240 grams flour
- 20 grams grated Comté cheese
- 15 grams grated Parmesan cheese
- 7 eggs
- 1 whole egg with a little milk (for the glaze)
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Directions for the Pate a Choux
- Cut the butter in small cubes.
- Melt butter slowly in a pot with water, milk, salt, and sugar.
- When butter is completely melted, bring to a boil.
- Remove from heat, add flour, and whisk thoroughly until mix is homogenous.
- Put back over low heat and “dry” the mix with a spatula (circular gesture), until the dough stops sticking to the sides and a light “film” starts appearing on the bottom of the pot.
- Remove from heat, and continue to stir with the spatula to cool down the dough a bit.
- Add the eggs one by one, then the cheese, saving 5 grams of Parmesan for later. This step can be done using an electric mixer, with a flat paddle.
- The dough is ready when you lift the spatula and a “ribbon” forms.
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Directions for the Gougères
- Preheat the oven to 375º.
- Using a pastry bag, shape the dough in 1½-inch disks or “buttons” on an oven tray lined with parchment paper.
- Using a brush, apply egg wash gently by tapping on top of each “button” to give them all an even, flat shape, and so the tips don’t burn while baking. Do not apply too much egg wash.
- Sprinkle the remaining Parmesan on each button, along with fresh ground black pepper.
- Bake in oven.
- When the Gougères start to get a light golden color, rotate the tray and lower the temperature to 340º (to bake the inside without burning the outside).
- The Gougères should be crusty on the outside and soft on the inside.
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Tips
- You can prepare the dough in advance: Shape it on the tray and freeze it.
- You can also bake the Gougères ahead of time and reheat them for 2 minutes in the oven (at 350º) before serving.
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Bon appétit!
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