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Truffle Butter Gougeres

D'Artagnan | Yield: about 24 gougeres
Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible.
Recipe Black Truffle Butter Gougeres

Ingredients

  • 1 cup milk
  • 1 cup water
  • 7 tablespoons Black Truffle Butter
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour, plus 1 tablespoon
  • 1/4 teaspoon Black Truffle Oil
  • 4 large eggs
  • 1 3/4 cups Gruyère cheese, finely grated
  • Freshly-ground black pepper, to taste

Preparation

  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.