The International Bed and Breakfast Pages
| Cooking with Chef Doug Email: chefdoug@ibbp.com |
With the holiday's approaching, everyone is starting to think about entertaining friends and family. What better way to start out the holidays, by offering your guests a wonderful hors d'oeuvre that is a classic. Gougere is a Savory choux pastry flavored with melted Gruyere cheese. Originated in the Burgundy region of France. Traditionally served with red wine, the gourgere can be served warm as an hors d'oeuvre.
Enjoy!
This recipe will make 2 different types of gougeres, the Original
recipe will contain cheese only and the Modified recipe
will contain both cheese and sundried tomatoes.
For the Choux, you will need
1 stick Unsalted Butter
1/2 cup Water
1/2 cup Milk
1/4 tsp Salt
1 cup All Purpose Flour
4 each Large Eggs
6 oz Gruyere or Emmenthaler Cheese, Grated
1/3 cup Sun Dried Tomatoes in Olive Oil, Minced and excess oil
lightly squeezed out
Topping
4 oz Gruyere or Emmenthaler Cheese, Grated
Procedure:
This recipe will use 2 baking sheets lined with parchment paper.
Preheat oven to 375 degrees farenheit.
In a heavy bottom saucepan, combine the water, milk, butter, salt
and bring to a boil. Remove pan from heat and add the flour all
at once then using a wooden spoon, stir in the flour, a little
at a time, until a smooth dough is formed. After the flour is
incorporated, return pan to heat and stir constantly until mixture
comes away from the sides of the pan, about 2 to 3 minutes.
Transfer the dough to a mixing bowl (If a mixer is not availabe,
you can leave the mixture in the pan and use the wooden spoon
to mix in the eggs) and let mixture cool a couple of minutes.
Using the paddle attachment, medium speed, add the eggs one at
a time ensuring the eggs are incorporated before adding the next.
Add the 6 oz of grated cheese and continue mixing until incorporated.
For Original Gougere
Transfer HALF of the mixture to a pastry bag fitted with a #8
or #9 (approximately 2/3" hole) round pastry tip. Pipe dough
onto parchment paper into 1-1/2" mounds about 2 " apart.
Do not worry if the mounds are not perfectly round, we will take
care of that later. This will make about 12 gougeres.
For Sun Dried Tomato Gougere
With the remaining dough, mix in the minced Sun Dried Tomatoes
. Place this dough into the same pastry bag as above. Pipe dough
onto parchment paper into 1-1/2" mounds about
2 " apart Will make about 12 gougeres.
Add Topping
Using a spoon dipped in water, knock down any of the dough that
is 'sticking' up. With the remaining 4 oz of grated cheese, place
the cheese on top of each Original and Sun Dried gougeres.
Bake for approximately 25 minutes or until fully baked and golden
brown. The inside will have melted cheese which may give it an
'unbaked' look. Serve warm.
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