Gougere and Choux Pastry
from Clotilde Dusoulier, blogger: chocolateandzucchini.com
Gougère
Preparation time: 15 minutes
Cooking time: 15-30 minutes
Serves 6
2 teaspoons butter
11 ounces choux pastry dough
4 ¼ ounces Gruyère cheese, grated or cut into thin strips, plus extra for sprinkling
Preheat the oven to 400°F and grease a baking sheet with the butter. Make the choux pastry dough, omitting the sugar and adding the cheese. Pipe or spoon the pastry dough in a ring shape, or place individual, well-spaced spoonfuls, on the prepared baking sheet. Sprinkle with extra cheese. Bake for 25-30 minutes (or 15-20 minutes for individual gougères), until risen and golden brown.
Choux Pastry
Pâte à Choux
1 ½ heaping tablespoons superfine sugar
Scant ½ cup butter, plus extra for greasing
1 teaspoon salt
1 cups flour
4 eggs, beaten
In a large pan, gently heat ½ cup water and the sugar, butter and salt until the butter has melted, then bring to a boil. Quickly add the flour all at once, and beat with a wooden spoon. Reduce the heat and continue to beat the dough for about 1 minute until it comes away easily from the sides of the pan. Grease a plate with butter, turn the dough out onto it and let cool to room temperature. Return to pan and gradually beat in the eggs until the dough is smooth and glossy.
