Gruyere And Rosemary Gougeres Recipes

CHEDDAR-WALNUT GOUGèRES

Steps:

• Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
• Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
• With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
• Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
• Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
• Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

MINIATURE GOUGERES

Steps:

• Make pâte à chou
• In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.
• Transfer mixture to a bowl and with an electric mixer on high speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
• Make Gougères
• Preheat oven to 375°F. Lightly grease 2 baking sheets or line with parchment paper.
• In a small heavy skillet dry-roast seeds over moderate heat, shaking skillet, until fragrant and slightly darker, being careful not to burn them, 3 or 4 minutes. Transfer seeds to a small bowl and cool. With a mortar and pestle or in an electric coffee/spice grinder grind seeds coarse.
• Stir Gruyère and 1 teaspoon ground seeds into pâte à chou and arrange level tablespoons about 1 inch apart on baking sheets. Sprinkle tops of gougères with remaining ground seeds and bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp. Gougères keep, chilled in sealable plastic bags, 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350°F. oven 10 minutes if chilled or 15 minutes if unthawed frozen. Serve gougères warm.

CREAM OF GRUYERE AND CHARDONNAY SOUP

Steps:

• Melt butter in skillet and saute carrots, onions and celery for several minutes until onions and celery are opaque.
• Add 1/2 of chicken broth to pan then transfer contents of pan to blender; puree until smooth. Return mixture to deeper soup pot.
• Add remaining ingredients and heat on medium, stirring constantly, for 12-15 minutes.
• Serve hot with cold sweet grapes on the side and garnish the surface of the soup with a little paprika.

GRUYERE AND ROSEMARY GOUGERES

Steps:

• Position a rack in the center of the oven.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• Bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring constantly to be sure the butter is completely melted by the time the milk simmers.
• Add the flour, all at once, and stir with a wooden spoon to make a thick paste.
• Decrease heat to low.
• Stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute.
• Adjust the heat as necessary so the paste cooks without burning.
• The idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry; remove the saucepan from the heat.
• Whisk 4 of the eggs in a bowl to combine them.
• One-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass.
• Stir in the Gruyere, rosemary, mustard, salt, and pepper.
• Transfer the warm dough to a pastry bag fitted with a 1/2-inch plain tip.
• Pipe 25 walnut-size balls of dough, about 1 inch apart, onto the baking sheet.
• Or drop the dough from a teaspoon onto the sheet.
• Beat the remaining egg well with a pinch of salt.
• Lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does no drip down onto the sheet.
• Bake until the balls are puffed and golden brown, 20-25 minutes.
• If the gougeres have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them.
• Remove the sheet from the oven.
• Pierce each gougere with the tip of a small knife (this releases the steam from the interiors of the puffs and helps crisp them).
• Return to the oven and continue baking until the gougeres are crisp, 5-8 minutes.
• Let cool briefly on the baking sheet.