These smell so good when they are baking you will have a hard time not devouring them as soon as they come out of the oven. Small ones are great alongside a glass of wine. Choose from four flour options: white whole wheat, whole wheat pastry, gluten-free pre-made blend or homemade gluten-free blend (see note at end). I prefer organic flours for baking. You’ll need baking parchment for this recipe.
Keyword Gougere, Puffs
Servings 6at 2 per person
2ounces unsalted butter57 grams
1/2cupwhite whole wheat flourSEE GF OPTION BElOW
2ouncesfinely grated Parmesan cheeseplus extra to top if desired
1tablespoonfinely chopped chives
#40 disheroptional but sure makes them easy to portion
Ready all ingredients and tools before you start as this goes quickly. Pre-heat oven to 400° or 350° for gluten-free flours. Line a rimmed baking sheet with parchment paper.
Place butter in a medium saucepan and melt over low heat. When butter is melted, add the milk, turn heat to high and bring to a boil. When the milk and butter get to a full boil, dump in the flour and salt all at once. Turn heat down to medium-low and stir like mad with a wooden spoon. Stir, beat and fold until the dough pulls away from the sides of the pan, 1-2 minutes. Remove the douggh to a medium bowl and cool 2 minutes, stirring occasionally (so the eggs do not scramble).
Add eggs, one at a time, stirring like mad after each one until completely incorporated. It will look like a slimy mess for the first minute but keep stirring. The dough will come together. Lastly stir in the cheese and chives.
With a #40 disher, piping bag with plain tip or tablespoon, drop portions of pastry onto parchment lined baking sheets (or use a silicone mat). Sprinkle a little extra Parmesan on top if desired. Bake for 20-25 minutes or until golden brown. Check the puffs early and watch them as ovens and timing vary. Allow puffs to stand for a few minutes after baking. Serve immediately or cool completely and place in an airtight container. Puffs can be made a day ahead and served at room temperature or warmed in the oven for a few minutes.
My Gluten-Free Flour Blend: With a digital scale, weigh out 40 grams brown rice flour, 35 grams sweet rice flour, 25 grams quinoa flour, 20 grams cornstarch and 24 grams tapioca flour. Whisk together until well blended. You can do it all in one bowl using the tare feature. I used all Bobs Red Mill flours. This makes enough for several batches of gougeres. Use 72 grams for whole wheat pastry flour or gluten-free flour blend.
Recipe from Chef Sally Cameron of AFoodCentricLife.com