Sunday, August 28, 2011

Classic Gougeres

I have been eyeing this recipe for awhile, so I made this for one of the random dinner get togethers we had with Aleen and Gook.  Don't these look amazing?  They are quite tasty.  :) 

Classic Gougeres

1 cup water
3 tablespoons unsalted butter, diced
3/4 teaspoon salt
1 cup unbleached all purpose flour
4 large eggs, chilled
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
1/4 teaspoon freshly ground black pepper

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.  Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. 

Add flour.

Stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. 

Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. 

Eventually it will look like this. 

Stir in cheese and pepper.

Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.

Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. 

This can be made in advance and you can rewarm in a 350 F oven for 5 to 10 minutes, but in my opinion, these are the best served right out of the oven.  

    No comments:

    Post a Comment