ANDOUILLE GOUGèRES
Steps:
- Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a large saucepan, combine 1 cup water, butter, and 1/2 tsp 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 bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
- 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 Gruyère and andouille.
- Use a tablespoon measure to drop dough into 1" rounds about 1 1/2" apart on prepared baking sheets. You should have about 24 gougères.
- In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
- Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.
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senait zebene
[email protected]Will definitely make again!
Abigail Pervaiz
[email protected]So good!
Terrance Robinson
[email protected]These were delicious! I used a smoked andouille sausage, and the flavor was amazing. I will definitely be making these again.
abdul Lotif
[email protected]I've never made gougères before, but these were so easy to follow. They turned out great, and I'll definitely be making them again.
Gary Richards
[email protected]These were a bit more work than I expected, but they were worth it. They were delicious and a big hit at my party.
Ranjit Tharu
[email protected]I'm not a fan of gougères, but I thought I'd give these a try. I was pleasantly surprised! They were light and fluffy, and the andouille sausage gave them a nice flavor.
Udith Nirwan
[email protected]These were a little too spicy for my taste, but my husband loved them. He said they were the best gougères he's ever had.
Imran Aslam
[email protected]I've made these gougères several times now, and they're always a hit. They're the perfect appetizer for a party or potluck.
Ishfaq Ishfaqkhan
[email protected]These were so easy to make and so delicious! I used a spicy andouille sausage, and the flavor was perfect. I will definitely be making these again.
Muhammad Tayyib
[email protected]I'm not a huge fan of andouille sausage, but I thought I'd give these gougères a try. I'm glad I did! The sausage flavor was subtle, and the cheese and herbs really shined through. These were a great appetizer.
Kyla Casey
[email protected]These gougères were a hit at my party! They were so easy to make and turned out perfectly. I used store-bought andouille sausage, and they were still delicious. I will definitely be making these again.