GOUGERES
This British recipe makes about 2 dozen, but don't worry they dissapear fast and you can freeze them raw before baking and just pop them in the oven straight from the freezer when unexpected guest come by. These are a puffy dough made with ale, cheese, and fennel. Look for the "Truffle Butter Gougeres" too. http://www.justapinch.com/recipes/bread/savory-bread/truffle-butter-gougeres-cheese-puffs.html
Provided by Pat Duran @kitchenChatter
Categories Biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 425^ with rack in top third. Line a baking sheet with parchment paper. --- Bring the first 3 ingredients to a boil in a large thick bottomed saucepan over medium high heat. Then turn down to medium. Add the flours and use a wooden spoon to stir,stir,stir- really go at it.lol for about 2 minutes, until dough comes together smooth and gives off a faint toasty scent.
- Cool slightly and stir to cool about 5 minutes. Long enough that the eggs won't cook when you work them in. --- Add the eggs one at a time beating in well after each addition.Stir in one cup of the cheese and right away scoop heaping Tablespoons of dough onto the prepared sheet- leaving about 2 inches between each. Sprinkle with remaining cheese and fennel seeds.
- Bake in the oven for 5 minutes, then turn heat down to 375^ and bake another 20-25 minutes, or until they are deeply golden all over, puffed, and well set.Let them brown well ,especially on the sides. Recipe makes about 2 dozen 3 inch gougeres.
- If you are not baking these immediately; shape pans of dough, sprinkle with cheese and freeze for 1/2 hour. Transfer to a freezer bag at this point, until you are ready to bake. Bake straight from the freezer, same as above, with a couple extra minutes.
- This recipe calls for beer and milk as the liquids in the batter, but the direction you take the flavors is very versatile. You can use any flavorful liquid beer- ale- tea or milk which helps the dough bake with that golden-brown color. You can also chose your favorite cheese and herbs or spices.
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