Monday, June 15

gougères

gougères

Goddamn these things are good. While gougères may technically be cheese puffs, you'll sound much smarter and sexier if you call them by their French name. Thanks to the Magic of French People, these balls of flour, butter, eggs and cheese (pâte à choux, the same basic dough used for profiteroles, eclairs, and beignets) turn into melty eggy delicious appetizer goodness in the oven. AND THEY'RE SO EASY TO MAKE, DUDES:


Basic Gougères

1 c water
3 tbsp unsalted butter, diced
3/4 tsp salt
1 c all-purpose flour
4 large eggs, chilled
1 cup grated cheese (gougères are traditionally made with gruyère, but I generally use whatever I have on hand)
freshly ground black pepper

1 Preheat the oven to 425 degrees. Line two baking sheets with parchment.
2 Bring the water, butter and salt to a simmer in a saucepan, whisking while butter melts.
3 Add the flour, stirring vigorously with a wooden spoon.
4 Continue to stir. The dough will form a ball and change texture slightly. It will begin to leave a slight film on the bottom of the saucepan. Remove from the heat and let the dough cool a bit (so you don't accidentally scramble the eggs).
5 Add the eggs one at a time with an electric mixer.
6 Once the eggs are fully incorporated, stir in the cheese and pepper.
7 Drop by spoonfuls (or pipe with a pastry bag for prettier puffs) onto the baking sheets. Leave a few inches between each one so they have room to get all nice and puffy. Press down any large peaks with a wet finger.
8 Bake for 25-30 minutes, rotating pans halfway through baking, until golden brown and delicious.


pâte à choux
The dough, ready to have the eggs mixed in.


A batch ready to go in the oven.


1 comments:

FoodTravelDiva said...

Mmmm...I'm yet to make these cheesy little bites of crisp pastry. They look so good. Thanks for sharing! I would love to direct Foodista readers to your blog. If that's okay with you, just add your choice of widget to this post and you're all set!