GougÈres recipe
Recipe by Kanika Katyal
Please weigh ingredients for best results, measure carefully.
– Water – ½ cup / 120 ml
– Very soft unsalted butter (cut into pieces): 40 gms
– Salt – heaping ¼ teaspoon
– Freshly ground black pepper – ¼ teaspoon or to taste
– Onion powder – ½ teaspoon
– Flour – 70 gms
– Eggs – 2 large / 100 gms (plus more if needed)
– Extra beaten egg, 2 -3 tablespoons, keep this separately
– Sprigs of fresh thyme (minced): 4 Nos.
– Sharp cheddar or Gruyère (grated): 75 gms + 25 grams for sprinkling on top
Prep. Time → 40 min
1. Equipment needed:
2. – Baking sheet lined with parchment
– Heavy saucepan with handle
– Strong Wooden spoon
– Silicone Spatula
– KitchenAid Stand Mixer with paddle attachment
– Pastry bag fitted with a wide plain round tip
3. – Preheat oven to 220C/425F.
4. – Mise en place, this is very important.
5. – Line your baking tray(s) with baking parchment. Alternatively, use a silicone mat.
6. – On medium heat, heat the butter, salt, pepper and water in a heavy saucepan. Let the butter melt.
7. – When the water comes to a boil, tip in all the flour and onion powder at once. You do not want the water to keep boiling or the liquid will be lost by evaporation.
8. – Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the saucepan and forms a smooth ball.
9. – Take the pan off the heat, transfer the dough to the bowl of the stand mixer fitted with the paddle attachment
10. – Let it cool for a couple of minutes. Do not add the eggs when the dough is hot or the eggs may ‘cook’.
– Starting the mixer on low speed, add the eggs one at a time and then increase the speed to 2. The dough will appear lumpy at first, but it will soon become smooth, this may take a couple of minutes. (You will appreciate the stand mixer more, if you have ever tried doing this by hand, it is quite a workout!)
11. – Add a tablespoon or two of the extra beaten egg if needed. At the right consistency, the dough is supposed to stay on the spatula and then fall in a thick ribbon. I used almost 120 grams of egg.
12. – Be careful as you add the egg, too much will cause the puffs to deflate (which is still fine, says the author, they will still taste good)
13. – Remove the bowl and stir in the cheese and thyme.
14. – Scrape the mixture into the pastry bag. Pipe into small mounds (about a large cherry tomato) spaced about an inch apart. Alternatively, use 2 spoons to drop the mixture.
15. – Top each puff with a little of the remaining cheese.
16. – Bake at 220C for 5 minutes.
17. – Lower the temperature to 190C and bake for another 20-25 minutes or until golden brown all over.
18. – These taste best served warm. If necessary, the baked puffs can be re-warmed in a low oven for 5-10 minutes. Serve immediately.
appetizers October 25, 2018 06:26
Author blog.kitchenaidindia.com/gouge...
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