Go Gougeres!

In class last week we made pâte à choux [pah-ta-shoo], a very simple dough that can go many ways.....
It is a tried & true- a chef by the name of Panterelli invented the dough in 1540!

It's very simple to make, compared to pasta dough, bread dough, etc.

What is it exactly?  Think creme puffs, eclairs, and beignets. 

It contains only butter, water, flour, and eggs.  Simple. You probably have everything you need in your kitchen now.

In lieu of a raising agent like yeast, it employs high moisture content to create steam during cooking to puff the pastry.  They are light, airy, and asking to be filled with something yummy.

A gougere is a savory pâte à choux, and I made a batch with parmesan cheese.

I can't stress how simple and lovely there are.  

Take a few minutes (literally), and give it a try.

You'll need:

1 cup flour

1 cup water

8 tbl unsalted butter, cut into pieces

1 tsp salt

4 eggs

1 cup parmesan cheese, finely shredded.

Preheat oven to 400*

1.  Put the water in a saucepan over low heat, add in butter.  Combine the salt into the flour, set aside.

2.  When the butter has melted, increase the heat to bring water to a boil.

3.  Turn off the heat, and stir in all of the flour.  Stir until thoroughly combined, and return to medium heat. Continue stirring for about 2 minutes, or until the mass comes cleanly away from sides of the pan. 

4. Remove from heat and allow dough to cool for a few minutes.

5.  Put the dough into a mixer, and start on low.  Slowly bring in one egg at a time.  Do not add the next until the previous egg is fully incorporated.  Once all eggs are in, mix in the cheese until fully combined.

6.  Put dough into a pastry bag.  If you do not have one, a ziplock bag works too- just cut the corner.  Pipe onto a parchment paper covered baking sheet.  Space them about 1.5 inches apart.  You can make mound shapes apprx 1.5 inches, or eclair shapes....be creative, and see how they look.

7.  Bake at 400* for 20 minutes, or until they are doubled in size, and lightly browned.

8.  Bring them out once browned, and pierce with a fork a few times.  Quickly return to oven for for a few minutes to dry them out.  Cool on a rack.