Recipe Miso Gougère
Imagine golden bites, light as a cloud, with a melting, subtly scented center... These miso gougères revisit a classic aperitif with a Japanese twist. The cheese adds generosity, the white miso depth, and together they create an explosion of umami in the mouth. Easy to prepare, ready in less than an hour, they're the perfect stress-free way to impress. Serve hot, with a glass of wine or sake - and repeat from the first bite.
- Author
- iRASSHAi
- Prep Time
- 20 minutes
- Cooking Time
- 25 minutes
- Servings
- 25 gougères
Ingredients
- 100 g sifted flour
- 80 g soft butter
- 125 ml water
- 125 ml whole milk (or semi-skimmed)
- 1 tablespoon white or red miso (stronger)
- 3 eggs (size M to L)
- 100 g grated cheese (Comté, Gruyère or Cheddar)
- 1 pinch salt
- Ground black pepper (optional)
Directions
- In a saucepan, combine the water and milk, then add the butter (cut into pieces), the tablespoon of miso, and a pinch of salt. Heat gently over medium heat. Stir well with a wooden spoon or whisk to fully dissolve the miso into the liquid.
- Bring to the boil. When the first large bubbles appear, remove from heat immediately.
- Add the sifted flour all at once to the pan. Stir vigorously with a wooden spoon until the dough forms an even ball and pulls away from the sides of the pan (about 1-2 minutes over low heat).
- Leave the dough to cool slightly for 2-3 minutes (otherwise the eggs may cook too quickly).
- Add the eggs one at a time, mixing vigorously between each addition (you can also use a food processor with the sheet). The dough should become soft, smooth and glossy, with a slightly sticky texture.
- Add the grated cheese, a little black pepper if you like, and stir with a spatula until it’s well incorporated.
- Preheat your oven to 180°C (use the convection setting if possible) and line a baking sheet with parchment paper.
- Using two spoons or a piping bag (10 to 12 mm smooth tip), pipe small mounds of pastry, spacing them slightly apart (they swell as they bake).
- Optional: Sprinkle toasted sesame seeds, nori powder, or grated cheddar cheese on top for a unique twist.
- Bake at 180°C for about 25 minutes, until the gougères are golden brown and puffed up.
- Do not open the oven while baking, to prevent them from collapsing. Let them cool on a wire rack before serving.
- Serve them warm, as an appetizer or alongside a light broth, green tea, or dry sake
