Gougères Recipe Epicuriouscom Recipes

GOUGèRES

Steps:

• Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
• Bring the milk, water, butter, and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring-with vigor-for another minute or two to dry the dough. The dough should now be very smooth.
• Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don't be concerned if the dough separates-by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.
• Using about 1 tablespoon of dough for each gougère , drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes or so. Serve warm, or transfer the pans to racks to cool.
• Serving
• Gougères are good straight from the oven and at room temperature. I like them both ways, but I think you can appreciate them best when they're still warm. Serve with kir, white wine, or Champagne.
• Storing
• The best way to store gougères is to shape the dough, freeze the mounds on a baking sheet, and then, when they're solid, lift them off the sheet and pack them airtight in plastic bags. Bake them straight from the freezer-no need to defrost-just give them a minute or two more in the oven. Leftover puffs can be kept at room temperature over night and reheated in a 350-degree-F oven, or they can be frozen and reheated before serving.

GOUGERES

Steps:

• Preheat the oven to 425 degrees F.
• Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly.
• Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip.
• Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter.
• Smooth out any bumps with a fingertip dipped in flour.
• (The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.)
• Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more.

GRUYERE GOUGERES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
• Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
• Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
• Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
• Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

GOUGERES

Steps:

• Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes., Transfer to a large bowl; beat 1 minute to cool slightly. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm. , Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.

GOUGèRES

Steps:

• Combine the water, butter, salt and sugar and heat until the butter is melted. Add the flour and stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan. Remove the dough from the pan and beat in the eggs, one by one. If the eggs are very large, you may not need 4, if they are small, you may need more. Use enough to make the pâte à choux firm, smooth and waxy.
• Add the cheese, mustard and a few grains of cayenne to the pâte à choux and blend thoroughly. Butter a baking sheet and drop the dough by spoonfuls, or force it through the plain tube of a pastry bag, making small round mounds on the sheets. Sprinkle with a little additional cheese and a little cayenne or a few dashes of Tabasco.
• Bake in a 375°F oven for 35 to 40 minutes. Turn off the heat and allow the gougère to dry out in the oven for a few minutes before removing them. This will prevent them from weeping-that is, showing drops of moisture.
• Serve the gougère either hot or cold.

LA VARENNE GOUGèRES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with a silicone baking sheet or parchment paper.
• To make the dough, in a medium saucepan, bring the water, butter, and 1/2 teaspoon of the salt to a boil over high heat. Immediately remove the pan from the heat, add the flour all at once, and beat vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball, 30 to 60 seconds. (This mixture is called the panade.) Beat the mixture over low heat for an additional 30 to 60 seconds to dry the mixture.
• To make the egg wash, whisk 1 of the eggs in a small bowl with the remaining 1/4 teaspoon salt until well mixed; set aside. With a wooden spoon, beat the remaining 4 eggs into the dough, one at a time, beating thoroughly after each addition. (It will come together, I promise.) Beat until the dough is shiny and slides from the spoon. Add the grated cheese.
• If using parchment paper to line the baking sheet, "glue" down the paper at this point with a few dabs of the dough.
• To form the gougères, use either a tablespoon for a rustic look, or for a more finished appearance, a pastry bag fitted with a 1/2-inch round tip. Spoon or pipe 12 mounds of dough about 2 inches in diameter onto the baking sheet, spacing them at least 2 inches apart. Brush the puffs with the reserved egg wash.
• Bake until puffed and golden, 25 to 30 minutes. To test for doneness, remove one puff from the baking sheet and let it cool for 45 to 60 seconds. If it remains crisp and doesn't deflate, it is done. If not, return it to the oven and continue baking 5 to 10 minutes more. Remove to a rack to cool. Let the puffs cool slightly on the sheet, then transfer to a cooling rack. Serve warm or at room temperature.
• These are brilliantly resilient and freeze beautifully. Once cooled, store them in an airtight container in the freezer for up to 4 weeks. Warm and re-crisp in a 350°F oven, 5 to 7 minutes.
• To make 30 to 35 medium puffs, adjust the ingredient amounts as follows: 1 1/4 cups flour, 1 cup water, 3/4 teaspoon salt, 6 1/2 tablespoons butter, 5 eggs, and 1 cup cheese.

CLASSIC GOUGèRES

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.

GOUGèRES

Steps:

• Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
• Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
• Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.