Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible. These delectable little puffs pair equally well with champagne or cocktails, making them perfect for aperitif. We won’t tell how easy they are to make!
Black Truffle Butter Gougeres
1 cup milk
1 cup water
7 tablespoons D’Artagnan Black Truffle Butter
3/4 teaspoon coarse salt
1 1/2 cups all-purpose flour, plus 1 tablespoon
1/4 teaspoon D’Artagnan Black Truffle Oil
4 large eggs
1 3/4 cups Gruyère cheese, finely grated
Freshly-ground black pepper, to taste
1. Preheat oven to 350 degrees F. Line baking sheets with silpat mats or parchment paper; set aside.
2. In a medium pot over medium-high heat, add milk, water, truffle butter and salt. Bring to a boil. Add flour, all at once. Cook, stirring constantly with a wooden spoon, until dough comes together and creates a film on bottom and sides of the pot, 5 to 10 minutes.
3. Remove from heat. Transfer to the bowl of a stand mixer with the paddle attachment, allow to cool slightly, about 5 minutes.
4. Add eggs, one at a time, mixing after each addition. Add truffle oil. Finished dough should form peaks that droop over and be smooth and glossy.
5. Drop 1 tablespoon sized balls of dough onto the prepared baking sheets. (1 tbs. sized cookie scoop works well for this, or a spoon + wet fingers. Dough may also be piped with a pastry bag.) Top each gougere with a large pinch of gruyere. Season the gougeres with pepper.
6. Transfer to preheated oven and bake until puffed and golden brown, rotating pan once mid-baking, about 30 minutes. Serve warm or at room temperature.