Gougeres - the original cheese puffs - recipe from Saturday's DoughDr Episode

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.

Baklava Recipe from Saturdays' DoughDr. Episode, June 25

Hello Bakers,

As promised here is the recipe from Saturday’s demo - Baklava. My version used walnuts but you can use any combination of nuts. If you have a collection of leftover nuts in your freezer this is a great way to use them all up. Personally, I love freeing up space in the freezer.

Ok here we go - as I said in the demo (excerpted below) make sure all your ingredients and equipment are organized and making this will be a breeze. It’s a winner. And it’s perfect to bring to a gathering.

If you post photos of your beautiful baklavas - please tag me! I love to see your beautiful work.

Happy Baking! Colette

Baklava: - Step by Step

1. Thaw filo dough in the refrigerator overnight - do not unwrap

2. Clarify 3 sticks of butter (370g) of butter or use ghee. 340g is how much butter or ghee is needed for the baklava. Vegan butter can also be used - vegan butter just needs to be melted.

Then make the syrup: It needs to chill

Equipment: Whisk, medium sauce, container

350g granulated sugar
263g water
133g honey
1/2 lemon or orange zested
25g of lemon or orange juice

Aromatics: cinnamon sticks, star anise, cardamom pod - 1-2 pieces mix - use all or chose a favorite
1. Combine all ingredients except honey in a medium saucepan. Bring to a boil over medium heat until the sugar dissolves. Remove from heat and add honey. Set aside to cool to room temperature and then chill in refrigerator until cold.

Make the filling:

Equipment: scale, food processor

400g Nuts, walnuts, pistachios, pecans and they can be used in combination
40g sugar
4g cinnamon (1 teaspoon)
1g cloves (1/4 teaspoon)
pinch allspice
pinch salt
1. Place the ingredients in the bowl of a food processor - grind until fine but not powdery.
Set aside.

Assembling the Baklava
Equipment: 113x9” pan glass or metal, knife to trim baklava, pastry brush, damp cloth or paper towel to keep filo dough from drying out.
1. Brush the pan well with the melted butter.
2. Cut the filo to fit the bottom of the pan - keep the dough covered when not building the baklava.
3. Layer the first sheet in the pan and brush with melted butter - repeat with 7 more layers.
4. Top with 1/3rd of the filling - make sure it evenly covers the dough.
5. Repeat with 4 more layers of buttered filo.
6. Top with another 1/3rd of filling.
7. Repeat with 4 more layers of buttered filo.
8. Top with the last 1/3 of filling.
9. Finish with 8 more layers of buttered filo. Make sure top layer is well buttered.
10. Chill baklava for 2 hours - it can chill overnight as well.
Preheat oven to 350 degrees 20 minutes before baking.

11. Score the baklava before baking - see demo below.

12. Bake at 350 degrees for 60 minutes - check at the 50 minute mark but it normally takes an hour. The baklava should be a beautiful deep golden brown.
13. When hot right out of the oven pour the cold syrup over the hot baklava. Let cool and set for at least 2 hours before serving.
14. Store leftover baklava, well wrapped at room temperature. it will be at it’s best for 2-3 days.

Hot hot baklava and very cold syrup…

Peach Galette Recipe from Saturday's DoughDr Episode

Hello Bakers!

Here is the recipe for the Peach galette, from making the dough through assembly and baking. The show is archived here and on Instagram @bakingwcolette and here is the link: https://youtu.be/Gp_ElXu5xVo the demo starts at minute 6:50. This dough can also be used for pie crust. It’s and easy and relaxed Summer bake. This is not limited to peaches, any stone fruits will work - berries too.

Give it a try and if you post please tag me - I love to see your beautiful work.

Yield: 1 12” Galette 

Serves 6-8 

Equipment:

Large bowl, bowl scraper, pastry blender, strainer or sifter, scale, baking tray lined with parchment paper or a silpat.

Peach Galette MEP

Ingredient:

250g All flour flour

29g Sugar

1g Salt

170g Unsalted Butter, cubed and chilled

117g Ice cold water

Fruit - 1 # of peaches, pitted and thinly sliced, you can also use nectarines, apricots, plums and cherries.

Small amount of melted butter (43g - 1 ½ ounces) for brushing fruit and top crust

Small amount of sugar to sprinkle on fruit and crust before baking. * Any sugar will work  you can use:

Sanding sugar, Turbinado, or Granulated sugar 

1. Sift together flour, sugar and salt in the large bowl.

2. Dot the chilled cube butter over the dry ingredients and cut the fat into the flour with

     a bowl scraper or pastry blender. Cut until the fat looks about the size of cornflakes.

     The small pieces of butter should be visible.

3. Add the cold water and mix with the bowl scraper - keeping the mixture in the bowl and mixing the dough until the water is fully mixed in and the dough is a cohesive mass.

4. Keep using the bowl scraper to lift and fold the dough over onto itself - this helps work the water into the dough. 

5. Flatten the dough into a disc, wrap in plastic wrap and chill for 2 hours

6. Dust the work surface with flour and roll the dough out into a 12” circle and move to the parchment or silpat lined ½ sheet pan

7. Dust the center with the streusel or breadcrumbs.

8. Cut fruit into thin slices and place on a streusel in a fan pattern.

9. Brush the fruit with melted butter and the crust.

10. Brush fruit and top crust with melted butter and sprinkle with sugar.

         11.  Bake at 375 degrees for 40-45 minutes until crust is a deep golden brown

Streusel:

57g All purpose flour

28g Sugar

28g Brown sugar

1g  Cinnamon (½ teaspoon)

57g Chilled and cubed unsalted butter

Whisk the dry ingredients together in a medium bowl. 

Cut in the butter using a plastic bowl scraper. The final mixing can be done by hand. Be careful, work quickly and do not let the heat of your hands melt the butter.

There should be no more visible pieces of butter in the streusel and it should be crumbly.

Streusel keeps 2-3 weeks in the refrigerator and up to 6 months in the freezer.

Peach Galette with a few raspberries…..

Chocolate Pudding - Recipe and Tutorial from Saturday's DoughDr!

Hello Bakers!,

As promised, here is the recipe and an additional tutorial for chocolate pudding. I demoed this live on Saturday’s DoughDr.

One of our bakers asked if the chocolate could be pre melted - so that is how I demoed it here - but you can always finely chop the chocolate and add it to the hot pastry cream after it comes off the stove. Smoothing the mixture with an immersion blender is an extra step but it insures a smooth and lucious texture.

Keep this one a try and please tag me on IG @bakingwcolette - as I love to see your inspired bakes!

Happy Baking!

Colette

Finished Chocolate Pudding and Sweetened Whipped Cream

Rich and Delicious Chocolate Pudding

Steps to success: Have serving dishes ready and room in the refrigerator for chilling the pudding, if making parfaits (layered puddings) have the other components ready to go.

Yield: Depending on dish size 4-6 servings

Equipment: Medium saucepan, whisk, medium bowl, spatula, piping bags and medium star and plain tips if piping - serving dishes. Immersion blender (optional)

250g milk (milk #1)

50g granulated sugar (sugar #1)

Pinch salt 

21g cornstarch

14g cocoa powder - preferably Dutch process

50g granulated sugar (sugar #2)

50g milk (milk #2)

1 egg (50g)

2 egg yolks (36g)

2 teaspoons (8g) vanilla

100g semisweet or bittersweet chocolate - chopped fine!!!!!!! **Can be pre melted.

28g unsalted butter at room temperature

Chocolate Pudding MEP

Garnish: Sweetened whipped cream

Cocoa nibs, crushed oreos, pieces of brownies, fresh berries, berry compote

So many possibilities - layer and parfait away - please tag me on Instagram @bakingwcolette

1. In a medium sauce, combine the milk, sugar #1 and pinch of salt, heat to a low boil.

2. In a medium bowl combine the cornstarch, cocoa powder, and sugar (sugar#2) whisk until well blended. Add the milk( milk #2) and whisk until smooth.

3. Add the egg and egg yolks to the cocoa/egg mixture.

4. Pour half the hot milk mixture into the cocoa mixture, this brings the cocoa/egg up to temperature, whisk until smooth and pour the cocoa mixture into the pot of remaining milk.

5. Over medium heat and whisking slowly, cook until the mixture begins to thicken - once it thickens slightly, whisk more vigorously. Cook for 2 minutes, turning down the heat if necessary.

6. Remove from heat, add the finely chopped chocolate, the butter and the vanilla. ***the chocolate can also be pre melted - add at the same time.

7. Whisk until the chocolate melts and mixture is smooth.

8. For extra smoothness - use an immersion blender to smooth out the mixture.

9. Pour into serving dishes.

10. If building parfaits - chill the pudding for a half hour - keep covered so that the pudding doesn’t form a skin.

11. Refrigerate until set - garnish and enjoy!