Andouille Gougeres Recipe
Active Time: 30 minutes
Total Time: 1 hour
Ease of Preparation: Easy
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon kosher salt, plus more to taste
- 1 cup all-purpose flour
- 5 large eggs
- 2 1/2 ounces Gruyere, grated
- 4 ounces andouille sausage, chopped, optional
Special equipment: a stand electric mixer with a paddle attachment, optional
Preheat the oven to 425 degrees F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
In a large saucepan, combine the water, butter and salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to the bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl for mixing by hand.
If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.
If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth and shiny.
Stir in Gruyere and andouille if using.
Use a tablespoon measure to drop dough into 1-inch rounds about 1 1/2 inches apart on prepared baking sheets. You should have about 24 gougeres.
In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougere with egg wash.
Bake for 15 minutes. Reduce oven heat to 375 degrees F, rotate baking sheets and continue baking until gougeres are puffed and browned, about 15 minutes more. Serve warm or at room temperature.
Cook's Note: Dough can be made 1 day ahead. Cover tightly with plastic wrap and refrigerate. Baked gougeres can be frozen for up to 1 month. Reheat at 350 degrees F for 8 to 10 minutes.
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