Alain Ducasses Gougeres Recipes

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ALAIN DUCASSE'S GRATIN OF BLUEBERRIES WITH VANILLA



Alain Ducasse's Gratin of Blueberries With Vanilla image

Provided by Jonathan Reynolds

Categories     dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pints (4 cups) blueberries
2 tablespoons unsalted butter
1 teaspoon sugar
Half a vanilla bean
3 mint leaves
1 tablespoon creme de cassis
4 large egg yolks
2 tablespoons vermouth
1 teaspoon sugar
Seeds from 1 vanilla bean
1/4 cup heavy cream
Confectioners' sugar

Steps:

  • To make the compote, rinse the berries in cold water. In a medium saucepan on medium-low heat, melt the butter. Add the sugar, vanilla bean, mint, creme de cassis and blueberries. Cook slowly until the berries are softened, about 7 minutes. Transfer to an ovenproof gratin or baking dish and let cool.
  • To make the sabayon, begin whisking the yolks in the top of a double boiler set over barely simmering water. Whisk in the vermouth, sugar and seeds from the vanilla bean. Continue whisking until the mixture doubles in volume. Remove from the heat and let cool slightly.
  • When ready to serve, preheat the broiler or have a small culinary blowtorch ready. Whip the cream until it holds soft peaks. Fold it into the cooled sabayon. Pour the mixture over the berries and sprinkle the top with the confectioners' sugar. Place under the broiler or cook with the blowtorch until the top is lightly browned. (The sabayon will melt slightly.) Serve immediately.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 11 milligrams, Sugar 14 grams, TransFat 0 grams

CLASSIC GOUGèRES



Classic Gougères image

Provided by Molly Wizenberg

Yield Makes 2 dozen 1 1/2-inch Gougères

Number Of Ingredients 7

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

Steps:

  • 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. 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. DO AHEAD: Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.

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