gougère
Let’s face it, gougère are as gorgeous as they are delicious. This savory form of choux pastry can be served cold between tastings of wine, or warm as an appetizer. Depending on the size this recipe will make about 6, but if you make them small you can stretch it out to about 15. The choice of cheese is endless, but for us the combo used came pre-shaved, which cut down on the prep for us. We hope you’ll enjoy a little savory puff.
Happy Barking!
Recipe
Gougères
1/2 stick unsalted butter, cut into cubes
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1 egg, for an egg wash
1/4 cup shaved Parmesan, Romano, and Asiago cheeses
1/2 cup shredded Parmesan
Directions
Preheat oven to 400F
Combine butter, sugar, salt, and 1 cup water in a saucepan.
Bring to a boil. Once at a boil, remove from the heat.
Using a wooden spoon, quickly stir in the flour until combined and return the pan to the stove.
While stirring continuously, cook the mixture until it pulls away from the sides. A film will form on the bottom and it will still take about 3 minutes.
Remove from the heat, add to the bowl of a stand mixer, and allow to cool for 3 minutes.
With the paddle attachment, mixing on low, add the eggs, one at a time. Allow one minute between mixing to ensure each egg is incorporated.
Stir in cheese.
Transfer the pâte à choux to a pastry bag with a 1/2 inch plain round tip (or gallon size ziplock bag with no tip but a corner cut off).
Pipe out 6 large (3-inch), or 15 medium (2-inch), mounds on a parchment-lined baking sheet. TIP: pipe a small amount of dough onto the corners of the baking sheet under the parchment to keep the parchment from sliding.
Combine remaining egg with a pinch of salt. Brush each mound with egg wash. If there are peaks from the piping, you can gently push the peak down with a finger wetted in the egg wash
Sprinkle the remaining parmesan on top of each gougère.
Bake for 10 minutes at 400, then reduce the oven to 350 and cook for an additional 20 minutes.
After 20 minutes, test one of the gougère by inserting a sharp knife or toothpick. If it comes out clean, they are done. If not, allow to bake for an additional 5 minutes.
Allow to cool slightly and serve warm, or cold, depending on your fancy.
