Gougeres
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush Preheat the oven to 400 degrees F
3
In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux
4
With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet
5
Brush lightly with the beaten egg and place in the oven
6
Cook until golden and puffed, about 25 minutes
7
Remove from the oven and cool briefly on a baking rack
8
Serve hot or at room temperature
9
In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted
10
Off the heat, add the flour all at once and beat vigorously with a wooden spoon
11
Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan
12
Take off the heat and empty the dough into a clean mixing bowl
13
Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass
14
Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles