October 30, 2016
Makes 3 dozen
These classic French puffs wow every time. They sound fancy but are really simple to make. They are little bits of heaven.
- ½ cup dry white wine
- ½ cup water
- 8 tablespoons (1 stick) unsalted butter, cubed
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups grated Gruyère
- ½ cup grated Parmigiano-Reggiano
- ½ cup pancetta, sautéed and finely chopped
- ¼ cup chives, finely chopped
Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
In a medium saucepan, heat wine, water, butter, sugar, and salt over medium-high heat, until butter is completely melted. Remove from the heat and add cup of flour, stirring vigorously with a wooden spoon until the flour is fully incorporated and the dough pulls away from the sides of the pan, about 2 minutes.
Carefully transfer the dough to a stand mixer. Beat on medium speed for 60 seconds, to cool down. Then beat in the eggs, one at a time. Add grated cheeses, pancetta, and chives. Place rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each, as they will expand during baking. Bake for 10 minutes, then reduce oven temperature to 325°F and bake for an additional 15 minutes, until the gougères are golden brown and cooked through to puffy perfection. (The one time we embrace the puffiness!)
It’s always a great idea to make these in advance and then pop them into the oven when unexpected guests arrive. Refrigerate dough for up to 3 days or freeze them preformed for 20 minutes, then leave in freezer bags for up to 3 months. Substitute pancetta with bacon or make them vegetarian. Delish!
When Domaine asked me to guest-contribute, I immediately knew what I wanted to share – I presented this menu at the Scoula at Eataly, Joe Bastianich and Mario Batali’s world-renowned Manhattan food emporium, with delectable results and not a nibble or crumb spared. Best part? This menu is fool-proof.
The entire Eataly menu:
Peppercorn crusted Beef Tenderloin
Winter Lettuces with Pomegranate Seeds
Gorgonzola Potatoes au Gratin
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