Gougères - Chef Françoise Olivier
Gougères
INGREDIENTS
-125g of Flour
-1 Coarse Sea Salt Sandpaper
-120g Soft Butter cold & cut into pieces
-4 Eggs lightly beaten
-60g Freshly Grated Gruyere or Swiss Cheese
-25ml of Water
-Butter & Flour for sheet metal
DIRECTIONS
Preheat the oven to 200°C (400° F). Note this is the temperature and duration for convection oven
Butter lightly and flour 2 pastry sheets
Pour 25ml of water into a medium saucepan with a thick bottom. Add salt and butter and heat over high heat, stirring occasionally. As soon as the mixture starts to boil, remove the pan from the heat. Add all the flour at once and mix vigorously with a wooden spoon until the consistency is homogeneous: the preparation must come off the sides of the pan. Put it back on low heat and continue to work the dough for one minute to dry it out.
Quickly pour the contents of the pan into the bowl of an electric mixer equipped with a soft spatula (or whisk). Gradually add the eggs and 40g of grated cheese by turning the machine on medium speed to incorporate as much air as possible into the preparation. It must have the consistency of a very thick mayonnaise.
Pour the dough into a piping bag equipped with a plain piping of 1cm in diameter - I take 2 teaspoons to form the balls instead -. Make small ball piles of about 1 inch 1/2 in diameter, spacing them by 1 inch 1/2 also because they will swell during cooking.
Powder the gougère with the rest of the grated cheese. Bake halfway up and bake for 20 to 25 minutes until they are golden brown. Avoid opening the oven door while the gougère is cooking, otherwise the humidity will escape and the cabbage will be dry.
When the gougères are golden, check that they are cooked. Take one out of the oven: it must be soft and soft to the core. Remove the gougères from the sheet and put them on a grid. Serve hot or at room temperature.
View full cooking demonstration from Chef Françoise Olivier.
