1 Video | Photo: Gougeres Recipe
Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.
Ingredients
- 1/2 recipe Pate a Choux, recipe follows
- 1/2 cup grated Gruyere
- Freshly cracked black pepper
- 1 egg, beaten
- Special Equipment: pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush
Directions
Preheat the oven to 400 degrees F.
In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.
Pate a Choux:
- 1 cup water
- 1 teaspoon salt
- 3 teaspoons sugar
- 6 tablespoons butter, cut in pieces
- 3/4 cup plus 2 tablespoons flour, sifted
- 4 eggs, beaten
In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.
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By ironica1_7971693
Forest Hills, NY
on July 21, 2009
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Not as flavorful as I would have hoped. I would add more gruyere. I loved making these!
By carriesname
Hillsboro, OR
on December 29, 2008
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I used this recipe to make the gougeres and the profiteroles. I liked that it used water instead of milk and less butter than Paula's, so it saved some fat and calories. I did use Paula's idea for incorporating the eggs. After the dough part is done in the pan, instead of putting it into a clean bowl, put it into a clean food processor. Then turn it on and slowly pour in the beaten eggs. It comes together in seconds! It worked beautifully. I used a disposable pastry bag with no tip for the gougeres and then a small cookie scoop for the profiteroles. Both ways worked fine. I actually liked the gougeres better when they were a smaller size, they got a little crispy. They are addictive though! Also, for anyone that thought they were bland, try them at room temperature, they are a lot more flavorful then.
By kfouyer_6968105
Honolulu, HI
on May 04, 2008
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Great Recipe. Very simple, quick, and presented nicely on the plate.
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