Little Bites: Adam Sobel of Bourbon Steak’s Gruyere Gougères

Oftentimes, chefs don’t want to cook a meal once they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

For our inaugural installment, we hit up Bourbon Steak’s executive chef Adam Sobel. He kindly shared his recipe for baked golden Gruyere gougères, which are the perfect way to unwind after a long shift – no matter what you do for a living.

 

Gruyere Gougères

  • 2 cups + 1 tablespoon water
  • 1 stick + 6 tablespoons butter
  • 1 tablespoon salt
  • 2 cups + 2 tablespoons flour
  • 1 tablespoon sugar
  • 10 eggs
  • 1 cup + 2 tablespoons Gruyere cheese
  • White pepper to taste

Place water, butter, salt and sugar in a pot and bring to a boil. Add all the flour and mix with a wooden spoon until dough is formed (about two minutes). Transfer dough into mixer with paddle attachment and mix on medium to slightly cool the mixture. Add the eggs one at a time making sure to incorporating each fully (the batter should be silky smooth). Add the cheese and white pepper to taste. Pipe quarter size puffs on parchment paper and bake in oven 450º for 7-8 minutes, then reduce heat to 350º and cook for an additional 20-25 minutes until the gougères are puffed and golden brown. Sobel likes topping his with a sliver of cured ham and a fried quail egg. You don’t need to be that fancy though, because these taste darn good on their own.