Truffle Butter Gougeres Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• In a saucepan, bring the milk, water, and butter to a boil. Remove from the heat and stir in the flour and salt. Place back on low heat and gently cook while stirring to dry out the mixture a little bit.
• Place in a mixer with the paddle attachment. On low speed, incorporate the eggs one at a time. Finish with the Grana Padano, cayenne, truffle oil or salt, and chives.
• Using a pastry bag fitted with an open tip, pipe to the size of a quarter and bake for about 12 minutes, until golden brown.
• Serve warm as an elegant passed hors d'oeuvre.

Steps:

• 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.