Believe me, Gougeres are one of the easiest thing to do ... and you can imagine plenty different tastes.
Even after the first batch, Cheese Gougeres will be a piece of cake and the perfect appetizer to go with a glass of wine.
If Comte is an essential ingredient for the original recipe, you can make many variations : use small dices of Ham, use Walnuts, use Herbs & Spices, use Blue Cheese, use Chorizo ...
Et voila, bon Appetit
Emilie, your French Chef
http://www.emiliefrenchchef.com/
La recette des Gougeres au Comte (Comte Cheese Gougeres)
Ingredients for 20 gougeres:
• ½ cup whole milk
• ½ cup water
• 1 stick unsalted butter
• 1 teaspoon kosher salt + ½ teaspoon of ground pepper
• 1 cup of all-purpose flour
• 4 large eggs
• 1-1/4 cups grated Comte Cheese (or Gruyere or very good quality Swiss Cheese)
• Freshly ground pepper
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a medium saucepan, combine the water, milk, butter, salt and pepper and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes).
Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add the 4 eggs (one after the other) and continue to mix until completely combined and the batter has a smooth, silky texture.
Stop the machine and mix in the Comte Cheese, using a spoon.
With a pastry bag or using 2 small spoons (of the same size), form the “balls” (1 inch diameter) on the baking sheet covered with parchment paper. Leave about 2 inches between the gougères as the mixture will spread during baking.
Cook for 20 min without opening the oven door. Shut down the oven when the gougere are brown . Then open the door and wait 5 mins before taking the gougeres out.
Cook for 20 min without opening the oven door. Shut down the oven when the gougere are brown . Then open the door and wait 5 mins before taking the gougeres out.
Let cool down on a rack and serve the Gougeres warm.
Above the texture of the dough after mixing in the 4 eggs, just before adding the cheese.
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