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Rosemary and Gruyere Gougeres

Rosemary Gruyère Gougères

  • Yield: 32 gougères 1x



  • 1/2 cup (113 g) whole milk
  • 1/2 cup (113 g) water
  • 8 tablespoons (113 g) unsalted butter, cut into tablespoons
  • 1/2 teaspoon (2.5 g) sea salt
  • Freshly ground black pepper, to taste
  • 1 cup (120 g) all-purpose flour, sifted
  • 4 large (200 g) eggs
  • 1 tablespoon (3 g) chopped fresh rosemary
  • 1 1/2 cups (150 g) grated Gruyère cheese


  1. Preheat oven to 400°F/200°C.  Lightly grease a mini muffin tin with olive oil.  Set aside.
  2. In a medium saucepan, combine milk, water, butter, salt and pepper and bring to a boil.
  3. Remove saucepan from heat and add the sifted flour to the liquid mixture.  Immediately stir vigorously with a wooden spoon until the mixture comes together.  You may see lumps of flour initially but after mixing together, the mixture will come together into a smooth mass.
  4. Return saucepan to medium heat and cook mixture while stirring with a wooden spoon until dry and pulls away from the side of the pan, about 2 minutes.
  5. Transfer mixture to the bowl of a standing mixer fitted with the paddle attachment.  Mix the dough on medium speed for 2 minutes to slightly cool.  Add the eggs, 1 at a time, until each egg is fully incorporated before adding the next.  Scrape the bottom of the bowl to ensure the dough is completely mixed.
  6. To check for the proper consistency of the dough, remove bowl and beater from the mixer.  Pull the paddle straight up and the dough should hang down from the paddle in a V-shape.  If it does not then the dough requires more liquid.  Add a teaspoon of egg or warmed milk at a time. After mixing check again for the proper consistency.  Keep adding only one teaspoon at time until V-shape appears when the paddle is lifted from the dough.  Once consistency is achieved add the rosemary and cheese to the dough and mix just until incorporated. 
  7. Using a small scoop, place 1.5 tablespoons of dough in each muffin slot. 
  8. Place muffin pan in preheated oven and bake for 10-12 minutes, until gougères have risen.
  9. Lower the oven temperature to 325°F/160°C.  Bake for an additional 20-25 minutes.  The gougères should have a crust on the outside and will be dried out completely.