Best Gougères With Pancetta And Sage Recipes

GOUGèRES

Steps:

• Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
• Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
• Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

WHITE CHEDDAR GOUGERES, APPLE PULP, PROSCIUTTO AND SAGE

Steps:

• Prepare the gougeres: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone mats. In a large saucepan, combine the butter, salt and 1 cup water. Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the grated cheese.
• Transfer the dough to a pastry bag, or use 2 wet spoons to drop neat 1-tablespoon mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 25 to 30 minutes, until golden and crisp. When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp.
• Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice. Melt the butter in a large saute pan over high heat. When foaming, add the spices. They will toast instantly and become fragrant; add the apples and saute for 3 to 4 minutes, until browned. Add 2 tablespoons water, the honey and lemon juice. Cook for 3 to 4 minutes, or until the liquid is reduced and the apples are tender. Set aside to cool slightly.
• Set a clean saute pan over medium heat. Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute. Drain on paper towels. Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary). Cook for 1 minute on each side to crisp them up. Drain on paper towels.
• To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling. Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel. Drizzle with olive oil and sprinkle with black pepper.