Gougeres With Quail Eggs
Flavour explosion in your mouth
- 1/2 cup salted butter
- 1 1/2 cups whole milk
- 1 Tablespoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups all purpose flour, sifted
- 5 large eggs at room temperature
- 1 cup grated Gruyere cheese
- Flaky sea salt
- 2 dozen quail eggs*
- a handful of thyme sprigs
*you may fill as many or as few gougeres with eggs as you wish. The amount called-for is presuming you would like to fill all of your gougeres. However, the desired number of gougeres may be filled and the others frozen until needed.
- In a large saucepan over low heat, heat the butter, milk, salt, paprika, and nutmeg until the butter has completely melted. Add the flour, stirring/smearing constantly until a film forms over the bottom of the saucepan and the dough has come together and left the sides of the pan.
- Remove saucepan from heat and allow the dough to cool for ten minutes. With a large wooden spoon (or a stand mixer fitted with paddle attachment), beat in eggs one at a time, stirring until each egg is fully incorporated before adding the next. Beat for a few extra moments after adding the final egg to be sure your dough is well mixed. It will be thick, about the consistency of sugar cookie dough – this should take about five minutes or until your arms fall off.
- Add grated Gruyere cheese at this stage and mix well.
- Heat oven to 425 degrees. Butter two large baking sheets, or line with parchment paper. Spoon your dough into a pastry bag, a ziplock with the corner cut, or simply use two spoons and form mounds on your trays, about 1″ long and about 1/2″ high. You want your gougeres to be compatible with the size of your quail eggs for an even distribution of filling, so don’t form them too large. Sprinkle tops with flaky salt.
- Bake for 10 minutes, then drop the temperature to 375 for an additional 20 minutes or until golden brown and crisp. Remove from oven, then bring oven temperature back up to 400 degrees F.
- Allow the gougeres to cool on the tray for five minutes. Slit the side of each puff to allow steam to escape. When partially cool, cut the “lids” horizontally from gougeres. Crack one quail egg into the hollow interior of each gougere and then return trays to oven. Bake for 5-6 minutes or until the whites of the eggs are just set. Remove from oven, top with fresh thyme, and serve immediately.