I splurged on a handful of cookbooks recently to devour (pun intended) during quarantine times. Two of them are from Tartine which is a renowned bakery in San Francisco. We visited Tartine Manufactory in early March during our travels to SF, right when COVID-19 was starting to crop up in the US. We thoroughly enjoyed our meal there, and as I’ve been getting into sourdough, I’ve wanted to learn from their expertise. A month has passed since then and it feels like the world has completely flipped upside down.
This recipe is from the regular Tartine cookbook which is full of gorgeous pastries, cakes, pies. I flipped to the gougères page and found it to be simple in ingredients and execution, a pate a choux made savory (essentially a savory cream puff). Trying a new recipe for a QBA was fun! I was a bit worried it wouldn’t turn out but they turned out light, airy, and cheesy. We had them around our first bonfire of the season.
- 1 1/4 cup non-fat milk (if you don’t have nonfat, use water or half water/half whole milk)
- 10 tablespoons unsalted butter
- 1 teaspoon salt
- 1 cup allpurpose flour
- 5 large eggs
- 3/4 cup grated Gruyere or other low moisture cheese like cheddar, swiss, etc.
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme, minced (or 1 tsp dried)
- Preheat oven to 350 degrees.
- Grate cheese and set aside.
- Place milk, butter, and salt in a medium sauce pan over medium heat. Let the butter melt and milk come to a full boil.
- Then add the flour all at once. Stir vigorously for a few minutes until the ingredients form a thick smooth dough.
- Transfer the dough to a medium bowl Add one egg at a time and mix until each egg is fully integrated before adding the next.
- Using a rubber spatula, mix thyme, cheese, and pepper into the dough.
- Using a spoon, scoop 3″ mounds of dough about 1″ tall onto a baking sheet lined with parchment.
- Brush the tops of each mound with lightly beaten egg and then sprinkle with extra cheese. Space about 2 inches apart.
- Bake in the oven for 35-45 minutes until puffed, light for their size, and golden brown. Poke the cooked gougeres with a toothpick to allow steam to be released, this will help prevent collapse. Serve hot or warm. To reheat, pop in the oven!
Recipe from Tartine.