La Gougere

 

La Gougere is made with Pate a Choux (=Puff Paste or Choux Paste or Cream Puff pastry)

 

Use the Pate a choux unsweetened as a base for gnocchi, for Dauphine potatoes, as shooup garnishes or as hors d'oeuvre cases.  When sweetened, it imparts individuality to many dessserts - Eclairs, Beignets, cream puffs, Swams, Croquembouche...even Profiteroles.

 

Preheat oven to 400-425 degrees.

 

Place in heavy saucepan:     1 cup water or milk (I use water)

                                          1/3 cup butter

 

Have ready:                          1 cup flour (sift before measuring)

                                           1/8 tsp. salt

 

                                            4-5 Grade AA Large eggs, at room temperature

 

                                            4 oz. grated gruyere ( I prefer a gruyere/parmesan mix for greater flavor impact)

                                            Note:  approx. 3 oz.will be mixed into pastry, 1 oz. sprinkled over

 

Bring water and butter to the boil.  Just when it boils, add flour all at once and stir quickly, using a wooden spoon.  Stir rapidly over heat (reduce it a little) until it is all incorporated together and smooth, and mixture does not stick to sides of pan.  Remove from heat, wait a minute, then begin adding in eggs one at a time.  Beat thoroughly after each addition, mixing until eggs are well mixed in.  The more you beat, the higher the lift you'll get.

 

Add in the 3 oz. of gruyere, and blend in.    Use this dough right away, as it doesn't hold well.  Drop by spoonfuls onto greased baking sheet.  Sprinkle remaining cheese over pastry before baking.  Bake as individual puffs, or drop in rings, leaving space between puffs.  They'll "connect the dots" themselves, and be easier to pull apart later.  Wipe up any extra cheese, as it will burn at the high heat.

 

Bake at 400 for 10 minutes (JOY OF COOKING) then reduce to 350 and bake about 25 minutes more.  Test that they are golden and firm before removing from oven.  If necessary, slit ring or individual puffs and return to oven to dry out and finish cooking. 

 

I recommend using these as a before dinner treat, as they demand too much oven watching for later in the menu.

Crème Fraiche

make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.