Gougere
Gougere
This is a savory puff pastry based on the pâte á choux dough more commonly used for sweet pastries like éclairs and crème puffs. The process is a bit unusual for a pastry dough and really has to be done by hand. The stand mixer tends to work the dough too hard creating a much more dense pastry.
I commonly make a batch for parties or appetizers. The extras freeze easily and can be reheated and used at a later date.
- 1 cup milk
- 4 tablespoons unsalted butter
- 4 ounces grated gruyere cheese (or any other flavorful cheese that melts)
- 1 cup flour
- 4 eggs, room temperature
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
In a saucepan combine the milk and butter. Bring the liquid to a boil. Reduce the heat to medium. Add the flour, salt, pepper, cayenne pepper, and mustard and stir quickly with a wooden spoon. Stir the mixture until all of the dry ingredients are incorporated. Remove from the heat.
Stir in the eggs one at a time making sure to completely incorporate the egg before adding the next one. The batter will at first appear lumpy but keep stirring it will smooth out.
Stir in the cheese.
Line a baking sheet with parchment paper. If you want pretty, round, smooth buttons of pastry, place the dough in a pastry bag and squeeze buttons of dough onto the tray, about the equivalent of one tablespoon. Or if you like your pastry more on the wild side, using two spoons scoop the dough into one spoon, and using the other, move the dough onto the parchment paper. Once again about one tablespoon size. Add a little grated cheese to the top of each gougere.
Place the gougere in the oven for about 10 minutes. Reduce the heat to 350 degrees and continue to bake for 25 minutes. The gougere should be firm to the touch and golden brown on the top.
Allow to cool to a warm temperature and serve. This recipe makes 24 – 28 pieces. You can freeze the extras for up to a week without much harm to the pastry.