Martian Food
Sep 18, 2015

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Gougères

Active time:45 minutes

Start To Finish:1 hour,

Difficulty:

Yield: About 40 gougères

Source: Ina Garten

Can Be Made Ahead
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photo

Ingredients:

1 cup milk
¼ lb. (one stick) unsalted butter
1 tsp. kosher salt
⅛ tsp. freshly ground black pepper
pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
½ cup grated gruyère, plus extra for sprinkling at the end
¼ cup freshly grated parmesan
1 eggs, beaten with 1 tsp. water, for egg wash

Directions:

Preheat the oven to 425°F.  Line 2 cookie sheets with parchment paper.

Put the milk, butter, salt, pepper, and nutmeg in a saucepan and scald over medium heat.  Add the flour all at once and stir quickly with a wooden spoon until the mixture comes together.  Cook, stirring constantly, for 2 minutes; flour will begin to thinly coat the bottom of the pan.  Add the mixture to the bowl of a food processor fitted with the metal blade, add the eggs and cheeses, again all at once, and pulse until the eggs have been thoroughly incorporated and the dough is smooth and thick.

Place the dough in a pastry bag fitted with a large plain round tip (about 5/8" diameter.)  Pipe the dough onto the parchment paper in rounds about 1¼" wide and ¾" high.  Smooth the swirl at the top of the mound with a wet finger, brush with the egg wash, and lightly grate each gougère with Gruyére.  Bake for about 15 minutes, or until the outside is nice and brown and the inside is still soft.

Notes:

This recipe is perfect for parties because it can be made up to a month ahead.  Just make and bake the gougère, cool, and then freeze (a plastic freezer bag works). Right before you're ready to serve them, put them in a pre-heated 425° oven and bake for about 5 minutes.

The dough that you use for the gougères is called pâte á choux, and is the same dough you use to make éclairs and profiteroles.  So, now you can make éclairs and profiteroles for dessert!

Drink with:

Champagne



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