Geraldine’s Gougères / Savory Puffs
Geraldine’s Gougères are fairly simple to make. However, you will have much better luck if you use a baker’s scale to measure the ingredients exactly as listed.
Ingredients:
250 ml (8.5oz) water
125g (4.4oz) butter
pinch of salt
130g (4.6oz) flour
4-5 eggs
75g (2.6oz) cheese, cut into very small cubes
fresh herbs, chopped (optional)
bacon crumbles (optional)
Preparation:
- Preheat the oven to 200° C/ 392° F
- In a saucepan, melt the butter with the water and the salt, mixing with a wooden spoon until the butter is just melted.
- When it begins to boil, add the flour all at once and mix well.
- Remove from heat and cool completely. (NOTE: You can place the mixture outside or on top of a bowl of ice to speed the cooling.)
- When cool, add the eggs one-by-one, mixing energetically each time.
- Add the cheese cubes, fresh herbs, bacaon (if using) and mix well.
To form the Gougères
- Put the dough in a pastry bag or a Ziploc bag with the corner cut off, and squeeze the dough into small mounds on a baking sheet.
- Place the baking sheet in the oven and bake for 25 minutes, or until pasty is puffed, golden, and firm to the touch. (NOTE: Open the oven door after 10 minutes to let out the moisture.)
- Remove from the oven and place choux on cooling racks and allow to cool. (NOTE: if you prefer dryer choux, allow the choux to cool inside the oven.)
Serve as an appetizer or as an accompaniment to soup or salad. Profitez!
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