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Rec: Herb Gougeres
Joined: Dec 9, 2005
Posted to Thread #30167 at 9:23 pm on Mar 15, 2018
I made these herb gougeres a couple years ago for a party and they were well received.
Makes 4 dozen
1-1/4 cups nonfat milk or water
10 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
5 large eggs
1 cup semisoft cheese, such as Pierce Pt. or Manchego, cut into small pieces
2 teaspoons smoked Spanish paprika
1/2 teaspoon black pepper
10 chives, cut into 1/4-inch pieces
1 large egg
Grated cheese for sprinkling
1. Preheat oven to 375 degrees. Butter two baking sheets or line them with parchment paper. Combine milk, butter and salt in a large saucepan over high heat, stirring until melted. Reduce heat to medium, add flour all at once, and stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Continue to stir for 1-2 minutes. Remove from heat and let cool for just 1 minute.
2. Stir in eggs one at a time, making sure each is incorporated before adding the next. The mixture may appear to separate, but it will become smooth, thick and shiny. Stir in the cheese, paprika, pepper and chives and mix well.
3. Transfer the mixture to a pastry bag and pipe 1-inch mounds onto the baking sheet, leaving an inch between each.
4. For the topping, whisk the egg with a pinch of salt, brush it over each mound of batter. Lightly sprinkle with cheese, if desired, or coarse salt. Bake until puffed, crisp and golden, about 30 minutes. Serve hot or warm, or let cool completely and store in an airtight container for up to a day. Gougeres can be crisped in a 350-degree oven for 5 minutes if they’ve been stored.
-- Courtesy Elisabeth Prueitt from Tartine Bakery and Sue Conley and Peggy Smith from Cowgirl Creamery, published in "Harvest to Heat" by Darryl Estrine and Kelly Kochendorfer (Taunton Press, 296 pp., $40)
Other messages in this thread:
- 30167. Was invited to a chocolate / wine tasting on Sat. Asked to bring finger food app / snack [LINK] - barb_b - 6:07pm on 03/15/18 (10)
- How about a spread for crostini/baguette slices such as the Domaine Chandon Cheese Spread [LINK] - Pat-NoCal - 8:50pm on 03/15/18
- Or since it's St. Patty's Day you might consider doing something corned beef [LINK] - Pat-NoCal - 8:58pm on 03/15/18
- Rec: Herb Gougeres - Pat-NoCal - 9:23pm on 03/15/18
- And Traca's Canal House French Cheese Puffs are high up on my list [LINK] - Pat-NoCal - 9:39pm on 03/15/18
- This looks really good. Made Gougeres last week and like the looks of this recipe and will try [NT] - CathyZ from Kauai - 4:04pm on 03/17/18
- Aspirin [NT] - MarilynFL - 11:38pm on 03/15/18
- chocolate coated. (nt) [NT] - mistral - 7:38pm on 03/17/18
- Hey, Barb! How'd it go? - colleenmomof2 - 12:57pm on 03/18/18
- So fun! My friend has a background in Market Research. She borrowed my ramekins - barb_b - 9:55pm on 03/18/18
- I tried to do cheese puffs; but we lost power w the latest norester; i didn't realize it impacted - barb_b - 10:00pm on 03/18/18