Here is the recipe from Saturday’s DoughDr Episode - The demo was gougeres (pate a choux with cheese) - quick and easy and a fast bake - the oven isn’t on for too long. This is a great place to start with pate a choux. It’s one of pastries most versatile doughs. If you have never made pate a choux or it’s been a while - whip up a batch of these. They are sweet cheesy goodness - the original cheese puff.
Finished gougeres - ready to serve
Gougeres Mise en Place
Equipment:
Medium saucepan
Wooden spoon
Spatula
Stand mixer with paddle attachment
Measuring spoons
Scale
Piping bag
#806 piping tip
Pastry bag
2-3 baking sheets lined with parchment paper
*fold paper in 4ths lengthwise and fold the strip into thirds - the squares are a great guide for piping
Ingredients
6 oz (170g) water
3 ounces (85g) butter
1/2 ounce (14g) sugar
1/4 teaspoon salt
107g bread flour (all purpose can be used)
1 ounce grated parmesan, asiago or grana padana
6-8 grinds of fresh ground black pepper
Method
Preheat the oven to 375°F (190°C/gas 5).
In a saucepan, bring the water, butter, sugar, and
salt to a rolling boil.
Add the flour all at once. Stir over heat with a Ingredients wooden spoon or spatula, and cook until there
is a film of starch on the bottom of the pan. This
takes 2 to 3 minutes, keep stirring vigorously.
Transfer the flour mixture to a stand mixer, and beat on low speed until the steam dissipates and the bottom of the bowl is no longer hot.
Add the eggs one at a time, beating until each is fully incorporated.
Stir in grated cheese and pepper
Pipe a small amount of pate a choux into the corner of the baking trays to secure the parchment
Pipe into the desired shapes onto parchment- lined baking sheets.
Bake at 375 for 20-25 minutes - they will be a light golden brown - they will be light, airy, cheesy and delicious.
Leftover gougeres can be frozen for up to 2 weeks - thaw and refresh in a 350 degree oven for 5-7 minutes.