Gougeres Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. flour
½ cup water
½ cup whole milk
8 tablespoons (1 stick) unsalted butter, cut into pieces
½ tsp salt
4 large eggs
2 1/2 c. Gruyere cheese, grated
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Directions: |
Directions:Preheat oven to 400F. Grease a baking sheet
Measure flour.
In a large saucepan combine water, milk, butter, and salt.
Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute to eliminate excess moisture. The butter may ooze out a bit; which is fine. Transfer to a bowl and let cool for 5 minutes, stirring occasionally.
Beat eggs in 1 at a time by hand or with a hand mixer on low.
Make sure that the paste is smooth before adding the next egg. Beat the dough until it is smooth and shiny.
Stir in 1 1/2 c. Gruyere cheese.
The paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring the paste to room temperature before shaping.
Scoop the paste into a pastry bag fitted with a ½-inch plain tip (just cutting off the end of the bag works fine, too). Shape into 24 mounds on a greased baking sheet.
Sprinkle with a generous cup of grated Gruyere cheese
Bake for 15 minutes. Reduce the oven temperature to 350F and continue to bake until golden brown and very firm to the touch, 10 to 15 minutes more. Remove from oven, let cool on pan a couple of minutes and then finish on a drying rack. They are best eaten within an hour.
It’s best not to double the recipe but make multiple batches. I don’t know why, but it comes off really runny when you double it and they end up pretty flat (like at our Enrichment dinner!).
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Personal
Notes: |
Personal
Notes: Pronounced something like goo-zhair.
From “Joy of Cooking”
(This recipe, minus the cheese, is called choux paste and is the base for pastries like éclairs, cream puffs and profiteroles. For éclairs, pipe them into 3-inch logs and cook at the second temp for 30-35 minutes and when they are cool, use a pastry tip to squeeze custard inside them (then top with chocolate if you like). For Cream Puffs, make the mounds a little bigger, cook at second temp for 20-25 minutes and when cool, cut the top 3rd off and fill base with sweetened/flavored whipped cream and put the top back on. For profiteroles, make exactly like gougers, minus the cheese, slice in half horizontally and put a little scoop of ice cream inside. Put the top back on and top with a chocolate glaze. Yum)
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This recipe for Gougeres is from