Monday, December 28, 2009

Alain Ducasse's Gougeres

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These French treats are crisp on the outside, airy on the inside, and light but loaded with flavor.  They are essentially  a savory choux pastry with cheese.  Traditionally, gougères are made with Gruyère, but other cheeses are sometimes used. They are a specialty of Burgundy.

Whenever I serve champagne, I make sure I have these around.


Makes about 28 gouyeres


Ingredients

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

Freshly ground pepper

Freshly grated nutmeg

Directions

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.



Gouyeres the way they should look before baking

Notes

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Gougères freeze well so always try to bake extras  After baking, allow them to cool completely. Spread the gougères out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in sturdy plastic bags for several months.

All fotos fxcuisine.com

1 comment:

  1. These look stunning; I would love to make them. Awesome pictures!!

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