Gougères
Recipe by Shawnie Kelley
1 Pâte à Choux recipe makes 40
A gougère, in French cuisine, is a baked savory pastry made of choux dough mixed with cheese. The cheese most used is grated Gruyère, Comté, or Emmentaler, but can be a blank canvas for other cheeses, herbs and spices. Get creative!
Directions
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Add the additional ingredients of cheese and spices to the batter after the first egg.
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The batter will be a little thicker than plain choux pastry but, should still be smooth and elastic.
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Preheat the oven to 425 degrees F.
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Line 2 rimmed baking sheets with parchment paper. Use a pastry brush to moisten the parchment with water. This will create humidity and prevent drying out or burning.
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Spoon the mixture into a pastry bag fitted with a large plain round tip.
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Pipe into mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets, two inches apart.
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With a wet finger, lightly press down the swirl at the top of each puff.
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(You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.)
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Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.
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Bake for 15 minutes, or until golden brown outside but still soft inside.
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Transfer to a rack to cool for a bit, but they can be served warm or room temperature.
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Baked gougères can be frozen for up to three months, then thawed and reheated at 400 degrees for 5 minutes in the oven.
From Shawnie's class “Choux Pastry”
