Scallion, Parmesan, and Black Pepper Gougères

Published December 14, 2006.

Why this recipe works:

When developing our gougères recipe, we discovered that small variations in oven temperature led to wildly different results in both color and texture. We needed a combination method of 425 degrees for 15 minutes and 375 degrees for another 10 minutes to yield perfect initial results. Then, to… read more

When developing our gougères recipe, we discovered that small variations in oven temperature led to wildly different results in both color and texture. We needed a combination method of 425 degrees for 15 minutes and 375 degrees for another 10 minutes to yield perfect initial results. Then, to make our puffs crisp while keeping the interior a little softer, we pierced each puff with a paring knife and returned them to the cooling oven for 10 minutes.

less

Makes fifteen 2-inch puffs

If you prefer smaller gougères, simply use a smaller tip on the piping bag. Pay close attention as they bake because smaller puffs may require a shorter baking time. Gougères are best served warm, although they can be made in advance and reheated as needed.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection