Text 7647, 105 rader
Skriven 2011-02-25 05:20:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 966
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gougères
 Categories: Breads, Cheese, Appetisers, Snacks
      Yield: 36 servings
 
    1/2 c  Whole milk
    1/2 c  Water
      8 tb Unsalted butter; in 4
           - pieces
    1/2 ts Salt
      1 c  All-purpose flour
      5 lg Eggs; room temp
  1 1/2 c  Coarse grated cheese
 
  FROM: Around My French Table: More Than 300 Recipes From My
  Home to Yours
  
  When you're an American in Paris, there's nothing more flattering than
  to have French people ask you to share your recipe for one of their
  national treasures. Of all the things I make for my French friends,
  this is the one that gets the most requests.
  
  The easiest way to describe gougères is to call them cheese puffs.
  Their dough, pâte àchoux, is the same one you'd use for sweet cream
  puffs or profiteroles, but when the pâte àchoux is destined to become
  gougères, you fold in a fair amount of grated cheese. In France, I
  use Gruyère, Comté, Emmenthal, or, just for fun and a spot of color,
  Mimolette, Gouda's French cousin; in America, I reach for extra-sharp
  cheddar, and sometimes I add a little smoked cheese to the mix.
  
  Gougères are made everywhere in France (and can be bought frozen in
  many stores), but their home is Burgundy, where they are the first
  thing you get when you sit down in almost any restaurant. In
  Burgundy, gougères are often served with the local aperitif, kir;
  chez Greenspan, where I serve them no matter what I'm pouring as a
  welcoming glass, my favorite sip-along is Champagne. I love the way
  Champagne's toastiness and gougères' egginess play together.
  
  Although you must spoon out the puffs as soon as the dough is made,
  the little puffs can be frozen and then baked straight from the
  freezer, putting them in the realm of the doable even on the spur of
  the moment.
  
  Position the racks to divide the oven into thirds and preheat the oven
  to 425øF. Line two baking sheets with silicone baking mats or
  parchment paper.
  
  Bring the milk, water, butter, and salt to a rapid boil in a
  heavy-bottomed medium saucepan over high heat. Add the flour all at
  once, lower the heat to medium-low, and immediately start stirring
  energetically with a wooden spoon or heavy whisk. The dough will come
  together and a light crust will form on the bottom of the pan. Keep
  stirring-with vigor-for another minute or two to dry the dough. The
  dough should now be very smooth.
  
  Turn the dough into the bowl of a mixer fitted with the paddle
  attachment or into a bowl that you can use for mixing with a hand
  mixer or a wooden spoon and elbow grease. Let the dough sit for a
  minute, then add the eggs one by one and beat, beat, beat until the
  dough is thick and shiny. Make sure that each egg is completely
  incorporated before you add the next, and don't be concerned if the
  dough separates-by the time the last egg goes in, the dough will come
  together again. Beat in the grated cheese. Once the dough is made, it
  should be spooned out immediately.
  
  Using about 1 tablespoon of dough for each gougère , drop the dough
  from a spoon onto the lined baking sheets, leaving about 2 inches of
  puff space between the mounds. Using about 1 tablespoon of dough for
  each gougère, drop the dough from a spoon onto the lined baking
  sheets, leaving about 2 inches of puff space between the mounds.
  Slide the baking sheets into the oven and immediately turn the oven
  temperature down to 375øF. Bake for 12 minutes, then rotate the pans
  from front to back and top to bottom. Continue baking until the
  gougères are golden, firm, and, yes, puffed, another 12 to 15 minutes
  or so. Serve warm, or transfer the pans to racks to cool.
  
  Serving: Gougères are good straight from the oven and at room
  temperature. I like them both ways, but I think you can appreciate
  them best when they're still warm. Serve with kir, white wine, or
  Champagne.
  
  Storing: The best way to store gougères is to shape the dough, freeze
  the mounds on a baking sheet, and then, when they're solid, lift them
  off the sheet and pack them airtight in plastic bags. Bake them
  straight from the freezer-no need to defrost-just give them a minute
  or two more in the oven. Leftover puffs can be kept at room
  temperature over night and reheated in a 350øF oven, or they can be
  frozen and reheated before serving.
  
  by Dorie Greenspan
  
  Epicurious | October 2010
  
  Yield: Makes about 36 gougères
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
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