Gougères. Unplugged.

January 9, 2014

in Cheese,Pate a choux,Recipes

BakedGougeresinBasketGougères are cheesy, crusty, airy puff balls of cream puff dough. They make a great appetizer and are as addictive as popcorn. Another thing: they’re extremely easy to make. All you need is a heavy saucepan and a wooden spoon. Since I’m on the road and staying in a condo unequipped with electric gadgets, I’m baking unplugged and loving it. Once you’ve made and eaten gougères, I bet you’ll be making them often.

Making gougères is like making cream puffs except you leave out the sugar and ramp up the dough’s spiciness with black pepper and Tabasco. And you stir in a generous amount of shredded cheese, such as Emmentaler, Gruyère, or Comté. All three add a delicious nuttiness to the gougères.

The gougères dough is cooked on top of the stove. Put the water, seasonings, and butter into a saucepan and heat until the butter is melted. Raise the heat and bring liquid to a full boil.

BoilingGougeresLiquidTake the pan off the heat and add the flour all at once. Beat vigorously with the wooden spoon, return pan to medium-high heat, and cook, stirring constantly until dough films the bottom of the pan. This step drives off excess moisture and prevents the gougères from becoming soggy. Off heat, beat in the eggs one at a time and lastly the cheese. That’s all there is to it.

GougeresBatterSpoon the gougères dough onto a lined baking sheet spacing the lumps of batter well apart.

GougeresOnBakingSheetUnbakedBake until nicely browned and crusty.

BakedGougeresOnbakingSheet2Here’s what a gougère looks like on the inside.

InsideABakedGougerePretty neat, eh? Okay, now go bake!

 

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