HCP Dishes!
Recipe of the Day:
Gorgeous Gougères
Posted by hcpadmin
Wednesday March 11, 2009The name is enjoyable to say, they can be made in advance and reheated (in a 300ºF oven for a couple of minutes), and they’re awfully easy to whip together to begin with. Oh, and they taste darn fine. I’ve had many gougères, with differing cheese-butter ratios, but this version has an ideal balance of fluff and substance.
Overview
- Makes 64 gougères
Ingredients
- 4 large eggs
- 1 cup water
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400ºF. Lightly grease two baking sheets.
- Lightly beat the eggs until the whites and yolks have mixed, but no further.
- Put the water, butter, and salt in a medium-size saucepan and bring to a boil, stirring occasionally to make sure the butter melts. Once it reaches a boil, add the flour. Beat heartily with a spoon (a large wooden spoon works best) until the mixture pulls away from the pan’s sides. Turn the heat down and continue cooking for 1 to 2 minutes, until the dough is partially dry. Remove from the heat. Add the beaten eggs slowly, stirring all the time. Stir in the cheeses and pepper until everything is well combined.
- Put the dough into a large pastry bag or large zipper-top plastic bag. If using the latter, cut off one corner. Pipe the dough into 1 1/2-inch rounds on the baking sheets.
- Bake for 20 to 25 minutes. They should be slightly crispy on the outside and slightly doughy on the inside, and a glowing gold in color.
Print or online media may reprint this recipe with the following attribution: “Excerpted from Party Snacks, by A.J Rathbun, © 2008, and used by permission of The Harvard Common Press.”
There are no comments yet, be the first!