Gougeres

Learn this from the ¬In Love with French Pastisserie 1 Workshop ¬ (Global Cultures Series) organised by OnePA).










Ingredients (40 - 50 pieces)

125 ml water
125 ml milk
120 gm unsalted butter, cut into tablespoons
1 tsp of coarse salt
250 gm all-purpose flour
4 large eggs (about 60 gm/egg)
250 gm shredded Gruyere cheese, plus more for sprinkling
1 tsp freshly ground pepper
1 tsp freshly grated nutmeg

Method

1. Preheat the oven to 200° c.
2. Line 2 baking sheets with parchment paper.
3. In a medium saucepan, combine the water, milk, butter and salt and bring it to about to boil.
4. Remove from stove, add the flour and stir it in with a wooden spoon until a smooth dough forms.
5. Stir over low heat until it dries out (not stick to the pan) and pulls away from the pan, about 2 minutes.
6. Scrape the dough into a bowl.
7. Let cool fro 1 minute.
8. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
9. Add the cheese and pepper and nutmeg.
10. Transfer the dough to a pastry bag fitted with a 1/2 inch round tip and pipe tablespoon size mounds onto the baking sheets, 2 inches apart.
11. On a bowl, beat a whole egg for brushing.
12. Brush the egg wash on, sprinkle with cheese.
13. Bake for 10 min and turn the tray and continue for another 5 min or until puffed and golden brown.
14. Serve hot, or let cool and refrigerate or freeze.
15. Reheat in a 175° c oven until piping hot and serve immediately.

You can stuff in cream, tuna or other seafood spread. It taste nice when eaten without any spread too.

Notes

When making the choux pastry, it is important to be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first, keep beating, and it will come together nicely.

Think the Gougeres baked by the trainer taste crispier. Gonna to do a few more rounds.