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Category: BREADS
Prep Time: Cook Time: Total Time:
1 cup plus 1 Tbsp water
1/2 cup unsalted butter
1 tsp salt
small pinch of cayenne pepper
1 cup all-purpose flour
5 large eggs
3/4 cup finely grated Parmesan cheese
1 Tbsp finely chopped fresh chives
Preheat oven to 375F. Combine 1 cup water, butter, salt and cayenne in a saucepan. Bring to a boil. When butter melts, add flour. Reduce heat to medium low; stir constantly with a wooden spoon until dough pulls away from edges. The dough should not stick to fingers and will appear shiny and smooth. Transfer to a medium bowl; let cool 5 minutes.
One at a time, add 4 eggs; mix well between additions. Add Parmesan and chives; mix until combined. Transfer to a pastry bag with a plain 1/2-inch round tip. To form each gougere, pipe 1 tsp of dough onto a parchment-lined baking sheet. Allow 2 inches between each gougere. Push down peaks of dough with a finger dipped in water.
Combine remaining egg with remaining TBSP of water; brush on gougeres. Bake 20-25 minutes, rotating pan after 12 minutes, until golden. Serve. Can be frozen up to one month; reheat in a 350F oven for 15 minutes or until heated through.
makes about 70
I have stuffed these with a chicken salad, or cheese spread......yummmmmm
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Gougeres ( steam leavened dough - pastry puffs)
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Category: BREADS
Prep Time: Cook Time: Total Time:
1 cup plus 1 Tbsp water
1/2 cup unsalted butter
1 tsp salt
small pinch of cayenne pepper
1 cup all-purpose flour
5 large eggs
3/4 cup finely grated Parmesan cheese
1 Tbsp finely chopped fresh chives
Preheat oven to 375F. Combine 1 cup water, butter, salt and cayenne in a saucepan. Bring to a boil. When butter melts, add flour. Reduce heat to medium low; stir constantly with a wooden spoon until dough pulls away from edges. The dough should not stick to fingers and will appear shiny and smooth. Transfer to a medium bowl; let cool 5 minutes.
One at a time, add 4 eggs; mix well between additions. Add Parmesan and chives; mix until combined. Transfer to a pastry bag with a plain 1/2-inch round tip. To form each gougere, pipe 1 tsp of dough onto a parchment-lined baking sheet. Allow 2 inches between each gougere. Push down peaks of dough with a finger dipped in water.
Combine remaining egg with remaining TBSP of water; brush on gougeres. Bake 20-25 minutes, rotating pan after 12 minutes, until golden. Serve. Can be frozen up to one month; reheat in a 350F oven for 15 minutes or until heated through.
makes about 70
I have stuffed these with a chicken salad, or cheese spread......yummmmmm
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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