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Gougères Trifecta

January 22, 2013

by Emily

gougeres

We are officially on the crazy cheese train now that this will be the third gougères post we’ve done! Don’t mind us, we are just cheese obsessed, especially in party food format (things we like to call “bites”). Since Liz and I both received the new Smitten Kitchen cookbook for Christmas and flagging every other recipe to try out ourselves, I could not pass up the opportunity to try Deb’s version of gougères. While very similar to the last version I posted, this one uses a combination of white wine and water and a gorgonzola and pepper combination that I believe makes this one the very best of the bunch. Perfectly fluffy, this version also suggests making a few cracks of fresh pepper and sprinkling some finishing salt on the puffs before they go in the oven. I made these lovely treats for New Years Eve, and I can confirm everyone’s suspicion that Gougères + Champagne = Heaven.

Even though we want to limit reposting these special cookbook recipes, we feel that blogging this particular recipe allowed us to reach gougères trifecta. We hope you enjoy all three recipes

Gruyere & Parmesan Gougères via Ina Garten (made with milk and in a food processor)
Gruyere & Parmesan Gougères via Jann Forth of Forth Vineyards  (no milk, no food processor)
Blue Cheese & Black Pepper Gougères via Smitten Kitchen Cookbook

Blue Cheese  & Black Pepper Gougère
4 tablespoons unsalted butter
1/2 cup water
1/2 cup white wine
1 cup all purpose flour (use white)
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
1/4 teaspoon fine sea salt, plus more for sprinkling
1 cup (about 4 ounces) crumbled firm blue cheese
4 large eggs

Preheat your oven to 375 degrees, and line two large baking sheets with parchment paper or baking mats. In a large, heavy saucepan, bring the butter, water, and wine to a boil. Remove the saucepan from the heat. Add the flour, pepper, and salt, and stir to blend smoothly. Reheat pan over medium heat, and stir the mixture vigorously with a wooden spoon until it forms a ball, about 1 minute. A thin film should appear on the bottom and sides of the pan.

Transfer the mixture to the bowl of an electric mixer, then cool slightly. Add the crumbled cheese, then beat at a low speed to combine. Add the first egg, beating until fully incorporated, then scrape down the sides of the bowl. Repeat the process with the remaining eggs.

If you don’t have a mixer, you can alternatively whisk the eggs all together and add the mixture one by one using your whisk.

To create your cheese puffs, you can use either a tiny cookie scoop, a pastry bag with a 1/2 inch tip, or a plastic bag with a 1/2 inch opening cut across one corner. Create 1-inch rounds on prepared sheets, about 2 inches apart. For more rustic puffs, scoop out small 1/2 inch diameter scoops onto the baking sheet.

Bake the puffs in a preheated oven until puffed, golden, and crisp-dry at the edges, about 20-25 minutes. Serve them warm or at room temperature.

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