Gougères
From luisascatering 12 years agoIngredients
- 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.
The Rating
Reviewed by 1 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
Reviews & Comments 0
-
All Comments
-
Your Comments