What You'll Need
1 cup (8 fl oz) whole milk
1/2 cup (4 oz) butter
1 teaspoon fine sea salt
1 Cup (140 g) Gazelle Rye Flour
2 teaspoons caraway seeds
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
5 eggs, divided
1 1/2 cups (120 g) grated Emmental (or Swiss) cheese
1/2 cup (50 g) grated parmesan
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Combine the milk, butter and salt in a heavy-based saucepan over medium heat and bring to a boil. As soon as the butter has melted and the mixutre begins to boil, remove the pan from the heat and stir in the flour, caraway seeds, mustard powder and garlic powder with a wooden spoon.
- Return the pan to a low heat and cook for another 5 minutes.
- Take the pan off the heat and add four of the eggs, one at a time. Adding the eggs individually is the key to beautifully puffed gougeres, so take your time to incorporate each egg before adding the next.
- Finally, stir in the Emmental cheese, allowing it to melt.
- For each gougere, scoop 1 generous tablespoon of dough onto the prepared sheet. Leave ample space between the gougeres as tehy will puff up as they bake.
- Lightly beat the remaining egg in a small bowl, then brush over each gougere and sprinkle with the grated parmesan.
- Bake for 15-20 minutes until the gougeres are puffed, the tops are shiny and the parmesan is lightly golden.
- Serve warm and enjoy! (These are best eaten on the day of baking.)
Makes about 20.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America).