Pigu (Italian Gougeres)
Pigu are airy, cheesy Italian gougères that make a perfect snack or appetizer with a rich Romano cheese twist.
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Piping bag or spoon
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
- 2 eggs eggs for binding the dough and helping it rise
- 2 tablespoons cold water
- 1 teaspoon vegetable oil
- 1 cup flour 125g, plus more if needed, all-purpose flour
- 2 eggs eggs beaten, used in the dough for structure and also for the egg wash
- 12 ounces grated Romano 340.2g
- freshly ground black pepper
- 1 egg egg plus 1 tablespoon water for egg wash
- 1 tablespoon water for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking.
- In a mixing bowl, combine the cold water, vegetable oil, and flour. Mix until the flour is fully incorporated into a soft and elastic dough.
- Add the beaten eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Gently fold in the grated Romano cheese and freshly ground black pepper until evenly distributed throughout the dough.
- Using a piping bag or spoon, drop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each for expansion.
- Whisk together 1 egg and 1 tablespoon of water. Brush this mixture over the tops of the gougères for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. Avoid opening the oven door while baking.
- Remove from oven and let cool slightly before serving. Enjoy warm for best flavor.
Notes
- Store uneaten gougères in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispiness.
- You can prepare the dough up to 24 hours in advance; keep refrigerated and stir before piping.
- Freeze unbaked gougères by piping on a sheet, freezing solid, then storing in a freezer bag. Bake from frozen, adding extra minutes.
- Substitute Romano cheese with Parmesan or Pecorino for different flavor profiles.