I am fascinated with French cuisine, especially their pastries makes me want to catch a flight to visit Paris within a day. However travelling to Paris is out of question for the time being at least, with two crying babies, and busy working husband with less vacation time I don’t even bother to have a dream about visits to Paris. My solution to this problem is bake or cooks your favorite French dishes at home. I tried pate choux earlier, I loved it. I tried, profiteroles, croquembouches, Swans etc. I need to try Paris-New York, Éclairs and Gougeres.
1/4 teaspoon/1g salt
2 no of Jumbo eggs( around 120g)
3/4cup/ Grated Pepper Jack Cheese
- Combine the water, butter, salt, pepper in a medium saucepan, and place over medium heat and stir until butter is melted. Once the butter has melted, increase heat to medium-high and then bring to a simmer, then remove pan from the heat, with a wooden spoon, stir in all the flour.
- Continue to stir for 1 1/2 minutes until the mixture has a paste-like consistency, then place over medium-high heat and stir rapidly for 1 minute, until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but not dry.
- If you want to use hand then set aside for 5 minutes and then gradually add one egg at a time using a wooden spoon mix everything well so that it gets combined. Then add about 3/4th of the cheese and mix once again to combine.
- Or want to proceed with your kitchen aid stand mixer. Immediately transfer the dough to a mixer bowl and mix on low speed for 30 seconds to release some of the moisture. Slowly begin to add the eggs, one at a time, beating until each addition is completely absorbed before adding the next one. Continue adding the eggs, mix until the dough pulls away from the sides of the bowl pulled with the paddle but immediately grabs back on again.
- Increase speed to medium for 15 seconds to ensure that all the eggs are incorporated. Stop the mixer. When the dough is lifted, it should form a bird’s peak- it should hold its shape and turn down on itself but not break off. Add the cheese and pulse to incorporate. (If you don’t have a pulse on pour the entire batter into blender and pressed pulse so that the cheese actually got pulsed in.)
- Preheat oven to 350F and line a baking sheet with parchment pepper or silpat.
- Transfer the batter into pastry bag. At this point, you can pipe the batter into mold, if you don’t have mold, piped little free form balls, slightly less than 1 inch in diameter .Piped them onto a baking sheet, spread about 1 1/2 inches apart. After piping, use finger tip with little water to push down and get rid of the little tip that is left on top of each one from the piping.( I have used a ½ tablespoon ice cream scoop to make small balls)
- If you want you can freeze the gougeres for about four hours until firm. Or you can bake them right away. Preheat oven to 350F. Bake for 35 minutes or until it become golden brown if you are baking immediately.
- If you are baking the frozen one, preheat the oven to 375F. Line the baking sheet with frozen gougeres, leaving about 1 inch between them. Spray lightly with water. Place in the oven, immediately lower temperature to 350F and bake for 25 to 30 minutes until golden brown. Serve warm.