Gougeres
Yummy little puffs of cheesy goodness. Simple in essence, but finnicky in terms of process.
1 cup water
1 stick butter
1 cup bread flour
1 Tbs dijon mustard
dash of hot sauce or pinch of cayenne pepper
4 large eggs
1 cup shredded cheese (gruyere is traditional, but have fun and go with your fave)
Preheat your oven to 450 degrees.
Bring the water and butter to a rolling boil in a sauce pan. Add the flour all at once and stir, off the heat, until it turns into a smooth mass.
Put the flour mixture in your kitchenaid and forget about it for at least ten minutes. You need it to cool down so it doesn't cook the eggs.
Add the mustard and hot sauce or cayenne. Beat in eggs, one at a time, until fully incorporated. Leave the mixer running for three minutes after the last egg is incorporated to add air to the mixture.
Add the cheese and mix just enough to get it distributed throughout the dough.
pipe into rounds on a non-stick cookie sheet and bake for fifteen minutes at 450 degrees, then drop the heat to 350 for another ten minutes or so. Keep an eye on them.
Remove from oven, and cut the tops off (if you are filling your gougeres) or cut a slit in the side or bottom of each to let the steam escape.
This is a savory spin on a cream puff. It is leavened by steam, so it is crucial that the oven be hot enough when you put them in or they will not rise. do it right, and you have little cheesy puffs that are light as air!
Yummy little puffs of cheesy goodness. Simple in essence, but finnicky in terms of process.
1 cup water
1 stick butter
1 cup bread flour
1 Tbs dijon mustard
dash of hot sauce or pinch of cayenne pepper
4 large eggs
1 cup shredded cheese (gruyere is traditional, but have fun and go with your fave)
Preheat your oven to 450 degrees.
Bring the water and butter to a rolling boil in a sauce pan. Add the flour all at once and stir, off the heat, until it turns into a smooth mass.
Put the flour mixture in your kitchenaid and forget about it for at least ten minutes. You need it to cool down so it doesn't cook the eggs.
Add the mustard and hot sauce or cayenne. Beat in eggs, one at a time, until fully incorporated. Leave the mixer running for three minutes after the last egg is incorporated to add air to the mixture.
Add the cheese and mix just enough to get it distributed throughout the dough.
pipe into rounds on a non-stick cookie sheet and bake for fifteen minutes at 450 degrees, then drop the heat to 350 for another ten minutes or so. Keep an eye on them.
Remove from oven, and cut the tops off (if you are filling your gougeres) or cut a slit in the side or bottom of each to let the steam escape.
This is a savory spin on a cream puff. It is leavened by steam, so it is crucial that the oven be hot enough when you put them in or they will not rise. do it right, and you have little cheesy puffs that are light as air!
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