This month, our focus is on gifting and hosting. We've decided to make a party snack that is always delicious. Gougères are cheesy and airy, we can literally eat them all day. This recipe has a twist though, they are made with fennel seeds. We love the versatility of seeds and we'll show you how to use them in different recipes in the next few posts. For now, here's to a great holiday party snack!
For the recipe:
- 240 grams water
- 240 grams milk
- 250 grams salted butter
- 350 grams bread flour
- 10 eggs
- 100 grams grated gruyère
- 1 tablespoon fennel seeds
- 20 grams grated gruyère
Place water, milk, and butter in a pot and bring to a boil.
Remove from heat, add flour, and mix to combine.
Place back on the heat and mix vigorously to dry out the dough.
When it comes together and stops sticking to the pan, place the batter in the bowl of your stand mixer fitted with paddle attachment. Mix until there is no more steam, then start adding the eggs one at a time, making sure each is well incorporated before adding the next. Scrape the sides of the bowl periodically. If the dough seems too dry, you can add one more egg (The batter should flow off of a spoon in ribbons). At this point, mix in the cheese.
Set the oven at 400 F. Place the fennel seeds between two pieces of parchment or in a plastic bag and crush them with a rolling pin or the bottom of a pan. Mix them into remaining 20 grams of grated cheese.
With a piping bag fitted with a piping tip, pipe 1 inch rounds of batter on a sheet pan lined with parchment. Add some of the cheese and fennel seed mixture on top of each gougère.
Place in the oven and reduce the heat to 350 F. Bake until golden brown, rotating once and making sure not to open the oven until they are puffed and starting to get some color. If you open the oven too soon, they will fall and loose their "puff" in cheese puffs!