Ali Larter's Pancetta Gougères
Makes 3 Dozen
• ½ cup dry white wine
• ½ cup water
• 8 tablespoons (1 stick) unsalted butter, cubed
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups grated Gruyère
• ½ cup grated Parmigiano-Reggiano
• ½ cup pancetta, sautéed and finely chopped
• ¼ cup chives, finely chopped
Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
In a medium saucepan, heat wine, water, butter, sugar, and salt over medium-high heat, until butter is completely melted.
Remove from the heat and add cup of flour, stirring vigorously with a wooden spoon until the flour is fully incorporated and the dough pulls away from the sides of the pan, about 2 minutes.
Carefully transfer the dough to a stand mixer. Beat on medium speed for 60 seconds, to cool down.
Then beat in the eggs, one at a time. Add grated cheeses, pancetta, and chives.
Place rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each, as they will expand during baking.
Bake for 10 minutes, then reduce oven temperature to 325°F and bake for an additional 15 minutes, until the gougères are golden brown and cooked through to puffy perfection. (The one time we embrace the puffiness!)
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