GougèresFrom luisascatering 5 years ago
- 1 cup whole milk shopping list
- 4 tablespoons unsalted butter (1/2 a stick) shopping list
- 1/4 teaspoon sea salt shopping list
- Dash cayenne pepper shopping list
- 1 cup all-purpose flour shopping list
- 3 large organic eggs shopping list
- 1/2 teaspoon mild paprika shopping list
- 1/2 cup grated parmesan cheese + extra to sprinkle on top shopping list
- 1 1/2 cups grated swiss cheese (Emmenthaler or Gruyère) shopping list
How to make it
- Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
- Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
- Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate.
- Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat/parchment paper. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle with little of the reserved Parmesan cheese on each gougère . Bake for about 30 minutes, until nicely browned and crisp . Serve lukewarm or at room temperature with drinks.
People Who Like This Dish 16
The Cookluisascatering San Carlos, CA
The Rating1 people
these do sound really good, and your right you can not go wrong with the Pepin, nice pictures also buddy
RRrescue_ranger in New Baltimore loved it