Wednesday, June 27, 2018

Easy French Puff Pastry: Gougeres

This recipe is so good, and they seem to disappear quickly! Might consider making this a double batch as they are inhaled almost immediately. It seems like you eat one, and are immediately reaching for another! A good problem to have!

Why I like this recipe:
  • This recipe has so many make ahead options; and, I love things I can make ahead! I either make the dough and cover in the fridge before baking. Or if I have enough room in my fridge, I scoop them out onto the baking sheet and cover in the fridge until ready to be baked. Or I bake them completely ahead of time and give them a quick warm up in the oven before eating. So many options makes it a great recipe to fit into a busy schedule. 
  • To warm up previously frozen gourges, put in the oven at 300 degrees for 7-10 minutes.
  • Ingredients are minimal and commonly found in the pantry, so you can whip them up quickly when having unexpected company (or poor planning on my part). 
  • 2 eggs and 1 egg white
  • 1/4 tsp of salt
  • 4 Tbsp of butter
  • 1/2 cup of water
  • 1/8 - 1/4 tsp cayenne
  • 1/2 cup of flour
  • 1 cup shredded cheese (preferred gruy√®re cheese)
Preheat the oven to 425 degrees, and line two baking sheets with parchment paper.

In a 1 cup measuring cup, take the eggs and salt and whisk completely together. If you have more than 1/2 of a cup after mixing, remove excess. Having too much egg will make your dough have too liquid to rise into a puff. Over medium heat add the water, butter, and cayenne in a small sauce pan until simmering. Once at a simmer, add the flour and quickly stir together until it combines into a ball shape. 

Add the dough into a food processor and mix quickly for 10 seconds, allowing the steam to come out of the opening. While mixing, slowly add the egg, then the cheese and process for 30 - 40 seconds. The dough should be dense and have a creamy, batter type of consistency. Using a Tbsp, level the dough, and using another small spoon to scoop it out onto the baking sheet. Once done, you should have approximately 24 puffs.

Bake for 15 - 20, until 2/3 of the puff are golden brown. Then turn off the oven and continue to bake for another 10 minutes. Make sure not to open the oven too much when checking on the puffs while the oven is off. Serve fresh out of the oven and warm.

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