Gougeres

Some time ago we were talking about things that were tasty but also bad for you. Someone, Hoke I think, mentioned gougeres. I had absolutely no idea what gougeres were, so I googled them to find out. I found a number of recipes and techniques. I've finally gotten around to trying to make them, and because I'm not much of a cook, chose what seemed to be the easiest recipe.

They really are very bad for you. 40% eggs, 40% cheese, 40% butter and a little flour, milk, water and salt to hold all the other stuff together. Also "bet you can't eat only one" tasty.

DSCF1269.JPG

Well, gougeres, but yeah, that was me, and yeah they are bad for you, and yeah, bet you can't eat just one.

Those look perfect, btw.

Sorry about that. My French is rudimentary on a good day. Fixed.

There are few foods I love more than fresh gougeres, that looks great.

Ah, yes--gougeres. I fell in love with them on wine tasting trips to France, where we nicknamed them Cheesy Poofs. Eat too many, and you'll end up looking like Cartman.

-Paul W.

Looking at those is making me very hungry, Alan. Nice job.

Butter, cheese and eggs. All you need is bacon and you have all the basic food groups!! How can that be bad?

[Jenise]

Oh what sinful little devils. And yours look superb--killer for a first-timer!

Butter, cheese and eggs. All you need is bacon and you have all the basic food groups!! How can that be bad?

There are definitely recipes for bacon gougeres!

...I had absolutely no idea what gougeres were, so I googled them to find out. I found a number of recipes and techniques...

Alan - Likewise, I am totally unfamiliar with them, but they look and sound great. Could you post a link to the recipe you used? I am going to a local AWS tasting on Sunday and am thinking of making them as the obligatory appetizer/munchoid.

Sure thing, Howie.

www.foodandwine.com/recipes/alain-ducasses-gougeres

You probably don't need to use the pastry bag thingy, but I did. Dropping a spoonful on a cookie sheet would probably work as well. Otherwise follow the instructions exactly.

Indeed, Alan, those look beautiful. Thank you for the recipe link. About that: It calls for a stick of butter and then specifically says "(4 ounces)" which is a good thing because sticks of butter around here are 8 ounces.

Wouldn't want extra butter in my gougeres.

Indeed, Alan, those look beautiful. Thank you for the recipe link. About that: It calls for a stick of butter and then specifically says "(4 ounces)" which is a good thing because sticks of butter around here are 8 ounces.

Really? Something from farmer's market?

Nothing is as nice on a cold winter night as a fireplace, a good Pinot Noir and a plate of warm gougeres. Another reason I love the WLDG where I learned how to make them.

I love it! The 120% solution!

John

Indeed, Alan, those look beautiful. Thank you for the recipe link. About that: It calls for a stick of butter and then specifically says "(4 ounces)" which is a good thing because sticks of butter around here are 8 ounces.

Really? Something from farmer's market?

Say wha?

Nothing is as nice on a cold winter night as a fireplace, a good Pinot Noir and a plate of warm gougeres.

Sex is good too. But I didn't learn how to make that on the WLDG.

Indeed, Alan, those look beautiful. Thank you for the recipe link. About that: It calls for a stick of butter and then specifically says "(4 ounces)" which is a good thing because sticks of butter around here are 8 ounces.

Really? Something from farmer's market?

Say wha?

He wants to know where you get the 8 oz sticks.

Carl, thank you.

Now that I've done some Googling, I see that I am wrong. My sticks are 4 oz, too. Sorry about that!

Carl, thank you.

Now that I've done some Googling, I see that I am wrong. My sticks are 4 oz, too. Sorry about that!

Jeff,
You made the same mistake my mother once infamously did: confusing the number of ounces (4) with the number of tablespoons (8). In my mother's case, the consequences were more dire: she added double the amount of butter called for in a recipe for Sachertorte. The resulting concoction was, shall we say, quite rich and a bit off in consistency? (Chocolate-flavored butter more or less conveys the correct impression) She was, naturally enough, completely aghast at the outcome, but the guest of honor that evening was a pianist of local repute who not only liked the disaster but insisted on a second "slice" of it. Since this took place in ca. 1975 I think that she is off the hook for his death, and anyway the statute of limitations has expired, no?

Mark Lipton

You made the same mistake my mother once infamously did: confusing the number of ounces (4) with the number of tablespoons (8).

Just so.

Since this took place in ca. 1975 I think that she is off the hook for his death, and anyway the statute of limitations has expired, no?

As has the pianist.

we nicknamed them Cheesy Poofs.

Thanks for that, Paul. I'll remember next time I'm in a biker bar in Oakland to ask if they have any Cheesy Poofs.....

I made these yesterday for an AWS wine tasting. Now, everyone wants the recipe. I Googled, as Alan did, but used a different recipe and added two ingredients that were listed in another. I doubled the recipe and used grated Romano instead of Parmesan. This was the first time I've eve had these and one participant at the tasting, who was familiar with them, said mine were much larger than what she was familiar with, so I'll make them smaller next time. From: http://www.foodandwine.com/recipes/aspen-2002-gougeres

Gougères
Recipe by Jacques Pépin

INGREDIENTS
1 cup milk
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
1/4 teaspoon sugar (from different recipe)
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1 teaspoon dry mustard (from different recipe)
1/2 cup grated Parmesan cheese (I used Romano)
1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyère)
Coarse salt (fleur de sel or kosher salt) to sprinkle on top

DIRECTIONS
Bring the milk, butter, salt, sugar, dry mustard and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
Preheat the oven to 375°. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.

Regarding Howie's rcp - Aren't coarse salt and fleur de sel exact opposites in texture?