Saturday, October 16, 2010

Gougères with Whole Wheat Flour

12 Gougères, each with 100 calories, 7.5 grams fat, 4 grams carbs, and 4 grams protein.

¼ cup whole milk
¼ cup water
½ stick butter (un-salted)
¼ tsp table salt
¼ cup AP flour
¼ cup whole wheat flour
2 eggs plus 1 yolk
¾ cups (packed) grated gruyere cheese

Line a baking sheet with parchment paper or baking mat.  Preheat oven to 425 degrees.
In a small heavy saucepan, add the milk, water, butter and salt and bring to a rolling boil.

Add both flours at one time and turn the heat to medium-low, stirring briskly with a wooden spoon or whisk (I used a wooden spoon).  Stir briskly for 2 minutes until dough is smooth.

Put the dough in your mixer with paddle attachment installed.  Let it rest for a minute and then beat in the eggs one at a time, beating well between.  Add egg yolk and beat well.  Add cheese and beat until combined.

Immediately, spoon by tablespoon full onto baking mat/parchment paper with about 2 inches between them.  Place in the middle of the oven and bake for 12 minutes. 

Turn the baking sheet front to back in the oven and bake an additional 12-15 minutes (I only needed 12) until brown and puffed.  Remove and serve warm or allow to cool and reheat slightly when ready to eat.