Crisp Gruyère Choux Ring with Shaved Asparagus & Lemon-Ricotta

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Trace an 8-inch circle on a sheet of parchment paper, then flip it over on a heavy baking sheet. This is your target.

   5 min

   Tip: Flipping the paper ensures the pencil or ink won't transfer to your pastry.

2. 2

   Melt 1/2 cup Cultured butter, 1/2 cup Whole milk, 1/2 cup Water, and 1 tsp Kosher salt in a medium saucepan over medium heat. Once it hits a rolling boil, pull it off the heat and dump in 1 cup All-purpose flour all at once. Return to medium heat and stir vigorously with a wooden spoon until a smooth dough forms and a thin film coats the bottom of the pan.

   5 min

   Tip: Cooking this 'panade' evaporates excess moisture, allowing the dough to absorb the eggs properly later.

3. 3

   Transfer the hot dough to a mixing bowl. Let it cool for two minutes so you don't scramble the eggs. Beat in 4 whole Large eggs one by one until the dough is thick, glossy, and drops from your spatula in a distinct, heavy 'V' shape. Fold in 3/4 cup Aged Gruyère.

   5 min

   Tip: Check the texture before adding the final egg. Sometimes you only need 3.5 eggs depending on your flour's hydration.

4. 4

   Spoon the dough into a thick ring along your traced circle. You can pipe it, but spooning creates craggy peaks that crisp up beautifully in the oven. Brush gently with 1 whole egg wash and blanket the entire ring with the remaining 3/4 cup Aged Gruyère and a heavy crack of 1 tsp Black pepper.

   5 min

   Tip: Don't press the dough down; leave the jagged peaks. That's where the crunch lives.

5. 5

   Bake at 400°F for 25 minutes until deeply golden and puffed. Then, drop the heat to 350°F and bake for 15 minutes more to dry out the center.

   40 min

   Tip: DO NOT OPEN THE OVEN DOOR early. Steam is our only leavening here—letting it escape gives you a dense crumb tight like a bad alibi.

6. 6

   While the choux bakes, aggressively whip 1.5 cups Whole-milk ricotta, 2 tbsp Extra-virgin olive oil, 1 whole Lemon zest, and a heavy pinch of 1 tsp Kosher salt in a bowl until perfectly smooth and spreadable.

   5 min

   Tip: If your ricotta is granular, run it through a food processor or use a whisk with conviction.

7. 7

   Hold each 1 bunch Thick asparagus spears by the base and rest it flat on your cutting board. Using a sharp Y-peeler, shave them into thin, flexible ribbons. Right before the pastry is done, toss the ribbons with the 1 whole Lemon juice, the remaining 1 tbsp Extra-virgin olive oil, 1/3 cup Toasted pistachios, and 1 pinch Flaky sea salt.

   10 min

   Tip: Don't dress the asparagus too early or the acid will turn the bright green ribbons drab and limp.

8. 8

   Remove the baked ring from the oven. Immediately pierce it in three or four spots around the equator with the tip of a paring knife. Transfer to a wire rack to cool completely.

   20 min

   Tip: Venting lets trapped steam escape so the crust stays shatteringly crisp. Butter is not a garnish, but neither is structure.

9. 9

   Once cool to the touch, slice the ring in half horizontally with a serrated knife. Swoop the bottom half with the whipped ricotta, pile high with the dressed asparagus ribbons, and gently cap it with the top crust. Slice into large wedges and serve immediately.

   5 min

   Tip: Use a gentle sawing motion to cut the choux; pressing down will crush the delicate honeycomb interior.