Print

Slow Cooker Candied Kielbasa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 33 reviews

Gougères are delicate, airy French cheese puffs made from choux pastry infused with Gruyere cheese. Crispy on the outside and soft on the inside, they are perfect as an appetizer or snack served warm.

Ingredients

Units Scale

Dough Ingredients

  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup shredded Gruyere cheese, divided

Egg Wash

  • 1 large egg yolk
  • 1 tablespoon water

Instructions

  1. Preheat the oven: Preheat your oven to 400℉. Line a rimmed baking sheet with a silicone baking mat or butter a sheet of parchment paper to prevent sticking.
  2. Prepare the dough: In a large stainless-steel saucepan over medium-high heat, combine the butter, water, milk, salt, and nutmeg. Stir as the butter melts and bring the mixture to a rapid boil. Reduce heat to medium and add the flour all at once. Stir constantly with a wooden spoon until the dough pulls away slightly and dries out, about 1 minute to avoid excess moisture that can collapse the puffs. Remove from heat and let the dough cool for 5 minutes.
  3. Add eggs and cheese: Stir in the eggs one at a time, ensuring each is fully incorporated before adding the next. Use a mixer, food processor, or wooden spoon. Then beat in all but 2 tablespoons of the shredded Gruyere cheese until evenly mixed.
  4. Pipe the puffs: Place the dough into a pastry bag fitted with a ½-inch plain tip. Pipe golf ball-sized mounds onto the prepared baking sheet, spacing them evenly.
  5. Apply egg wash and cheese topping: In a small bowl, whisk together the egg yolk and water. Lightly brush the tops of the puffs with the egg wash, then sprinkle the remaining 2 tablespoons of Gruyere cheese over them.
  6. Bake at high temperature: Bake the puffs at 400℉ for 20 minutes to allow initial puffing and crust formation.
  7. Bake at reduced temperature: Lower the oven temperature to 350℉ and continue baking for an additional 20 minutes, until the gougères are golden brown and dry to the touch.
  8. Cool and serve: Transfer the gougères to a wire rack to cool slightly. Serve warm or let them cool completely. They keep well at room temperature for a few hours and can be reheated in a 375℉ oven for 5 minutes before serving.

Notes

  • Ensure the dough dries out properly when cooking flour to avoid soggy puffs.
  • Allow the dough to cool slightly before adding eggs to prevent cooking the eggs prematurely.
  • Use a pastry bag for uniform size and shape for even baking and presentation.
  • Gruyere cheese can be substituted with other types like Emmental or sharp white cheddar for variations.
  • Do not open the oven during the first 20 minutes of baking to prevent collapse.
  • Gougères can be made a few hours in advance and reheated before serving.

Find it online: https://stoveandlove.com/slow-cooker-candied-kielbasa-recipe/