Walnut Gougeres
From jo_jo_ba 11 years ago
- 1 hour to make
- Serves 24
Light and airy choux puffs are laced with aged Cheddar and crunchy walnuts. Simple and elegant, they're great for dinner parties or simply Sunday brunch! Adapted slightly from the California Walnut Commission.
Ingredients
- ½ cup water shopping list
- 3 tbsp butter, salted shopping list
- ½ cup all purpose flour, sifted shopping list
- Pinch dry mustard shopping list
- Pinch nutmeg shopping list
- Pinch chipotle chili pepper shopping list
- 2 large eggs shopping list
- 75 g California walnut crumbs shopping list
- 2 tbsp minced chives shopping list
- 200 g Extra-old Cheddar, finely grated shopping list
How to make it
- Preheat oven to 400°F.
- In a medium sized saucepan over medium-high heat, add cup of water and butter and bring to a boil.
- Reduce heat to low and add flour, mustard, nutmeg, and cayenne, stirring constantly to cook the paste, about 3 minutes.
- Remove paste from heat and transfer mixture into a stand mixer fitted with the paddle attachment.
- Mixing on medium-low speed, add eggs, one at a time, ensuring each one is fully incorporated before adding the next.
- Gently fold in walnuts, chives and cheese by hand. See Photo
- Scoop mixture into a piping bag with a large star tip and pipe small bite sized mounds 1-inch apart on a parchment lined baking sheet.
Optional:
- At this point, you can freeze gougères, transfer to a zip-top bag and bake as needed
- Preheat your oven to 400°F degrees, place frozen gougères 2” apart on lines sheets.
- Bake for 15 minutes, then reduce heat to 350°F and bake for 15 minutes.
If baking from fresh:
- Bake in the centre oven rack for 10 minutes, then reduce heat to 350°F and bake a further 12 minutes, until golden brown.
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