Gougères au Crabe (French Cheese Puffs with Crab)
You can bake them in advance, let cool, and serve later (or reheat cooled Puffs at 350° until piping hot). They're best served warm. To do so, prepare dough in advance (through Step #5), cover and store in fridge for up to 3 days. On the day of your party, bake batches as needed, and serve warm with chilled champagne.
1/2 cupunsalted butter
1/4 tspblack pepper
1/4 tspdry mustard
1 cupall-purpose flour
4 largeeggs (or 3 extra-large eggs)
6 ozking crab meat, chopped finely
2green onions, chopped finely
1 1/2 cupsgrated gruyere cheese
How to Make Gougères au Crabe (French Cheese Puffs with Crab)
- Preheat oven to 400°. Line 2 large baking sheets with parchment paper; set aside.
- Bring water, butter, salt and pepper to a boil in a saucepan over medium-high heat. When the butter is melted, reduce the heat to medium-low. Stir in the dry mustard.
- Remove pan from the heat. Add the flour and stir with a wooden spoon until the forms a ball, and continue to stir for 1 more minute. Set aside for 5 minutes to cool a bit.
- Place dough in bowl of an electric mixer with a paddle attachment. Add 1 egg at a time and beat at medium speed just until the egg is incorporated into the dough. Repeat with remaining eggs, one at a time, until the dough is smooth and glossy. Add crab, green onions and 1 cup of the cheese to the mixing bowl, and beat until well blended.
- Drop the dough by heaping tablespoons onto the prepared baking sheets 2 inches apart (as they will puff up). Or, if you prefer, you can place the dough into a pastry bag with a large plain tip, and pipe tablespoon-size mounds of dough onto the baking sheet. Sprinkle remaining cheese on top of Puffs.
- Place baking sheet on top rack of oven, and bake 20 to 25 minutes or until they're puffed and lightly browned all over.