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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Castor Troy
[email protected]These gougères were a bit too salty for my taste. I think I would have liked them better if I had used less salt in the batter.
Tyrone Foster
[email protected]These were so good! I made them for a party and they were a huge hit. Everyone loved them and I got so many compliments. I will definitely be making these again.
Poppy Pomeroy
[email protected]I thought these were just okay. They were a bit dry and the andouille sausage was not very noticeable. I think I would have liked them better if I had used a different recipe.
JT-Tv 425
[email protected]These were delicious! I made them for my family and they loved them. They were so easy to make and they were a big hit. I will definitely be making them again.
Pipen Chy
[email protected]These gougères were a bit too oily for my taste. I think I would have liked them better if I had baked them for a few minutes less.
Kabeer K
[email protected]Followed the recipe and they turned out great! Light, fluffy, and full of flavor. The andouille sausage added a nice savory kick. I will definitely be making these again.
Adelle Tiner
[email protected]These gougères were amazing! I used a smoked andouille sausage and they had the perfect amount of spice. I served them with a side of honey mustard and they were the perfect appetizer.
Shree Vella
[email protected]These were okay. I thought they would be more flavorful, but they were a bit bland. I think I would have liked them better if I had used a different type of sausage.
Darla Skyler
[email protected]These gougères were so easy to make and they turned out perfect! They were light and fluffy on the inside, with a crispy crust. The andouille sausage added a delicious savory flavor. I served them with a side of mustard and they were a hit!
Sachitanand Ray
[email protected]I made these gougères for a potluck and they were a huge success! Everyone loved them. I used a spicy andouille sausage and they had a nice kick. I will definitely be making these again.
Lexi Hillstrom
[email protected]These gougères were a disappointment. They were dense and dry, and the andouille sausage was barely noticeable. I won't be making these again.
Vera Bright
[email protected]These were a bit too spicy for my taste, but my husband loved them. He said they were the best gougères he's ever had. I think next time I'll use a milder sausage.
sojib chowdhury
[email protected]I've made these gougères several times now and they are always a hit. They are so easy to make and they are always delicious. I love the combination of the andouille sausage and the cheese. I also like to add a bit of chopped green onion to the batte
Dustin Strphens
[email protected]These gougères were delicious! I made them for a party and they were gone in minutes. The andouille sausage gave them a nice spicy flavor. I will definitely be making these again!
KING OF WORLD
[email protected]Followed the recipe exactly and they turned out great! I was worried they would be too dense, but they were light and airy. The andouille sausage added a nice savory flavor. I served them with a side of marinara sauce and they were a hit!
Zaynep Shair
[email protected]These andouille gougères were a hit! They were light and fluffy on the inside, with a crispy crust and a flavorful filling. I used a good quality andouille sausage, and the flavor really shone through. I also added a bit of cayenne pepper to the batt