Classic Gougères
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Images
Serves
Makes 32 gougères
Ingredients
- 1 recipe Pâte à Choux
- 1 cup (4 ounces) grated Gruyère cheese
- 2 teaspoons Dijon mustard
- ½ teaspoon ground or cracked black pepper
- 1 large egg
Procedure
Gougères are traditional cheese-laced pâte à choux appetizers
from the Burgundy region of France, flavored with mustard, Gruyère cheese, and
cracked black pepper—heavenly with a glass of red wine. Try different cheeses and
flavorings and you will have a whole new hors d’oeuvre. Or, split the baked puffs in
half and fill them with crab or lobster salad, or any filling you like. They aren’t as
flashy as some art-directed appetizers, but they always disappear first at a party.
Preheat the oven to 400°F and position two racks in the top and lower thirds of the oven. Line the baking sheets with parchment paper.
In the bowl of the stand mixer, combine the dough, ¾ cup of the cheese, the mustard, and black pepper. Mix on low just until evenly blended.
Spoon 1-inch rounds of the dough onto the prepared baking sheets, about 1 inch apart. In a small bowl, lightly beat the egg to blend thoroughly. Brush a light coating of egg over the tops of the rounds, being careful that it does not drip down the sides (it will glue the dough to the parchment). You will not use all the egg. Sprinkle each round with a little of the remaining ¼ cup cheese.
Bake the gougères for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate each pan from front to back, and bake for 10 to 15 minutes longer, until the gougères are a deep golden brown and no bubbling moisture is visible around the sides of each shape. Transfer to a rack to cool briefly. Serve the gougères warm, piled on a platter for guests to help themselves.
Storing: Baked gougères may be stored airtight at room temperature for up to 3 days. Before serving, warm and crisp them for 7 to 9 minutes in a 375°F oven, until the outside crust is crisp and the interior is heated through.
Preheat the oven to 400°F and position two racks in the top and lower thirds of the oven. Line the baking sheets with parchment paper.
In the bowl of the stand mixer, combine the dough, ¾ cup of the cheese, the mustard, and black pepper. Mix on low just until evenly blended.
Spoon 1-inch rounds of the dough onto the prepared baking sheets, about 1 inch apart. In a small bowl, lightly beat the egg to blend thoroughly. Brush a light coating of egg over the tops of the rounds, being careful that it does not drip down the sides (it will glue the dough to the parchment). You will not use all the egg. Sprinkle each round with a little of the remaining ¼ cup cheese.
Bake the gougères for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate each pan from front to back, and bake for 10 to 15 minutes longer, until the gougères are a deep golden brown and no bubbling moisture is visible around the sides of each shape. Transfer to a rack to cool briefly. Serve the gougères warm, piled on a platter for guests to help themselves.
Storing: Baked gougères may be stored airtight at room temperature for up to 3 days. Before serving, warm and crisp them for 7 to 9 minutes in a 375°F oven, until the outside crust is crisp and the interior is heated through.
Classic Gougères
By The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Serves
Makes 32 gougères
Ingredients
- 1 recipe Pâte à Choux
- 1 cup (4 ounces) grated Gruyère cheese
- 2 teaspoons Dijon mustard
- ½ teaspoon ground or cracked black pepper
- 1 large egg
Procedure
Gougères are traditional cheese-laced pâte à choux appetizers
from the Burgundy region of France, flavored with mustard, Gruyère cheese, and
cracked black pepper—heavenly with a glass of red wine. Try different cheeses and
flavorings and you will have a whole new hors d’oeuvre. Or, split the baked puffs in
half and fill them with crab or lobster salad, or any filling you like. They aren’t as
flashy as some art-directed appetizers, but they always disappear first at a party.
Preheat the oven to 400°F and position two racks in the top and lower thirds of the oven. Line the baking sheets with parchment paper.
In the bowl of the stand mixer, combine the dough, ¾ cup of the cheese, the mustard, and black pepper. Mix on low just until evenly blended.
Spoon 1-inch rounds of the dough onto the prepared baking sheets, about 1 inch apart. In a small bowl, lightly beat the egg to blend thoroughly. Brush a light coating of egg over the tops of the rounds, being careful that it does not drip down the sides (it will glue the dough to the parchment). You will not use all the egg. Sprinkle each round with a little of the remaining ¼ cup cheese.
Bake the gougères for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate each pan from front to back, and bake for 10 to 15 minutes longer, until the gougères are a deep golden brown and no bubbling moisture is visible around the sides of each shape. Transfer to a rack to cool briefly. Serve the gougères warm, piled on a platter for guests to help themselves.
Storing: Baked gougères may be stored airtight at room temperature for up to 3 days. Before serving, warm and crisp them for 7 to 9 minutes in a 375°F oven, until the outside crust is crisp and the interior is heated through.
Preheat the oven to 400°F and position two racks in the top and lower thirds of the oven. Line the baking sheets with parchment paper.
In the bowl of the stand mixer, combine the dough, ¾ cup of the cheese, the mustard, and black pepper. Mix on low just until evenly blended.
Spoon 1-inch rounds of the dough onto the prepared baking sheets, about 1 inch apart. In a small bowl, lightly beat the egg to blend thoroughly. Brush a light coating of egg over the tops of the rounds, being careful that it does not drip down the sides (it will glue the dough to the parchment). You will not use all the egg. Sprinkle each round with a little of the remaining ¼ cup cheese.
Bake the gougères for 20 minutes, then reduce the oven temperature to 350°F, switch the sheets between the racks, rotate each pan from front to back, and bake for 10 to 15 minutes longer, until the gougères are a deep golden brown and no bubbling moisture is visible around the sides of each shape. Transfer to a rack to cool briefly. Serve the gougères warm, piled on a platter for guests to help themselves.
Storing: Baked gougères may be stored airtight at room temperature for up to 3 days. Before serving, warm and crisp them for 7 to 9 minutes in a 375°F oven, until the outside crust is crisp and the interior is heated through.