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City Bakery Cheese Gougeres

1 cup plus 2 teaspoonswater
1/3 cupmilk
1/2 cup (1 stick)unsalted butter
1cup plus 2 teaspoonsflour
1/4 teaspooncayenne pepper
1/2 teaspoonground black pepper
1 teaspoonsalt
4whole eggs
1 1/4 cupsfinely grated Gruyere or Parmesan cheese
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City Bakery Cheese Gougeres - Equipment List

Saucepan
Mixing Bowls

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City Bakery Cheese Gougeres - Instructions

Maury Rubin, owner of New York City's renowned City Bakery, substitutes a cookie press
for the customary pastry bag when making these savory hors d'oeuvres. The press makes
quicker work of the preparation, too. Enjoy them hot or at room temperature.

Preheat the oven to 375 F. Line a baking sheet with parchment paper or use a nonstick
baking sheet. Insert a star disk in a cookie press.

Put water, milk and butter into a medium saucepan and cook over low heat until the
butter melts.

Meanwhile, sift the flour, cayenne pepper, black pepper and salt together into a
medium bowl. Set aside.

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City Bakery Cheese Gougeres - Instructions Continued

Crack the eggs into a small bowl. With a fork, beat slightly. Set aside.

When the butter mixture is liquid but not boiling hot, add half of the flour. Increase
the heat to medium. With a large wooden spoon, mix vigorously until the mixture forms
a dough. Add the remaining flour and continue mixing vigorously until the dough is
smooth and glistens slightly. Remove the pan from the heat and use the spoon to make a
well in the center.

Add half the beaten eggs to the batter and mix vigorously until incorporated. Repeat
with the remaining beaten eggs. Add 1 cup of the cheese and mix until melted and
thoroughly blended. Cover the pot with a moist towel.

Working in batches, and keeping the remaining batter covered with the towel, place the
batter in cookie press. Squeeze dough onto the prepared baking sheet, keeping two

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City Bakery Cheese Gougeres - Instructions Continued

inches between each portion. Sprinkle some of the remaining cheese over the tops of
the gougeres. Bake for approximately 20 minutes or until golden brown and slightly
hard on the outside.

Makes approximately 24 gougeres.

Maury Rubin, City Bakery, New York City

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