Gougeres with Gruyere Mornay and Beer Mustard

A Parisian Treat: Gougeres with Gruyere Mornay and Beer Mustard

My time in France wasn't just about sightseeing; it was about immersing myself in the culture, and that included indulging in the culinary delights Paris had to offer. Among the many delicious treats I encountered, the gougeres from the brasseries and bouchons held a special place in my heart. These little puffs of cheesy goodness, warm and oozing with melted Gruyere, were the perfect comfort food, especially on chilly Parisian evenings. The combination of the crisp exterior and the molten, flavorful cheese inside was simply irresistible. I often found myself strolling along the streets, a warm gougere in one hand and an espresso in the other, savoring the moment.

The memory of that simple pleasure – the warmth of the pastry against my fingers, the rich, savory cheese melting on my tongue, the invigorating jolt of the espresso – stays with me to this day. It's more than just a recipe; it's a snapshot of a Parisian experience, a reminder of the unexpected joys found in the smallest of moments. And that's why I'm so excited to share this recipe with you – to bring a little bit of Parisian charm into your own kitchen.

This recipe isn't just about recreating the taste; it's about capturing the essence of that Parisian experience. The slightly sweet dough, the sharp tang of Gruyere, the creamy Mornay sauce – each element contributes to the overall experience, transforming a simple snack into a culinary adventure. It's a recipe that's both impressive and surprisingly easy to make, perfect for a special occasion or a cozy night in. The delicate balance of flavors and textures is what makes this dish truly unforgettable.

The beauty of this recipe lies in its versatility. You can adjust the spiciness of the beer mustard to your preference, adding more or less heat depending on your taste. You can also experiment with different types of cheese, although Gruyere is a classic choice that perfectly complements the other flavors. Feel free to get creative and make it your own!

Making these gougeres is a journey in itself. The process of piping the batter, watching them puff up in the oven, and finally, filling them with the luscious Mornay sauce – it's a truly satisfying experience. It's a recipe that invites you to slow down, to savor each step, and to appreciate the simple pleasure of creating something delicious. And once you've tasted these warm, cheesy puffs, I'm confident you'll understand why they hold a special place in my heart.

The Mornay sauce, a classic French cheese sauce, elevates the gougeres to another level. Its creamy texture and rich flavor provide a beautiful contrast to the slightly crisp exterior of the puffs. And the beer mustard? Oh, the beer mustard! It's the perfect finishing touch, adding a subtle bitterness that balances the richness of the cheese and the sweetness of the dough. It's a surprising and delightful combination that will leave you wanting more.

This is more than just a recipe; it's a story. It's a story of Parisian streets, cozy brasseries, and the simple joy of a warm, cheesy treat. It's a story that I hope you'll share with your loved ones, creating your own memories around this delightful culinary creation. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will transport you to the heart of Paris.

Beyond the simple act of cooking, this recipe offers a glimpse into a different way of life. The leisurely pace of a Parisian afternoon, the casual elegance of a brasserie, the simple pleasures of everyday life – these are the things that make this recipe more than just food; it's an experience. It’s an invitation to slow down, to appreciate the details, and to find joy in the simple things. And isn’t that what life is all about?

Step-by-step

• For the gougeres: Preheat the oven to 400 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
• In a medium saucepot combine the milk, sea salt, sugar and butter, and bring to a boil. Add the flour and cook until thoroughly incorporated, about 2 minutes. Transfer the mixture to the bowl of stand mixer fitted with the paddle attachment and mix until the dough is the temperature of warm tap water, about 30 seconds. Add the eggs, one at a time, until smooth. Fold in half of the gruyere and some pepper.
• Transfer the batter to a pastry bag fitted with a 3/8-inch round pastry tip. Pipe 1-inch-wide rounds on the prepared baking sheets 2-inches apart, about 60 total. Sprinkle the top with the remaining gruyere and some black pepper.
• Wet a fingertip and press down lightly to remove the point on each gougere. Bake for 8 minutes and rotate. Bake until the gougeres are golden brown, another 4 minutes. Cool to room temperature.
• For the Mornay: In a medium saucepot set over low heat, melt the butter and sweat the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until it smells toasted, 2 minutes. Add the milk and bring to a boil, stirring continuously so no lumps form. Reduce the heat to a simmer and cook until the sauce reaches the desired consistency. Slowly add the gruyere and Parmigiano-Reggiano, and stir until smooth. Add the mustard and season with salt and pepper. Transfer the Mornay to a bowl and cool in the fridge or set over ice. When cool, transfer to a piping bag fitted with a small tip.
• For the sauce: In a large bowl, combine the mayonnaise, mustard, beer extract powder, honey, mustard powder and vinegar, and whisk thoroughly to remove the lumps. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Fill the gougeres with the Mornay sauce and reheat in the oven to melt the cheese, 5 minutes. Serve the hot gougeres with the beer mustard.