Gougères by Casu Marzu - Revision history

Drimble Wedge: added categories

2011-11-17T04:33:18Z

added categories

Drimble Wedge at 17:56, 15 October 2011

2011-10-15T17:56:14Z

Drimble Wedge at 17:55, 15 October 2011

2011-10-15T17:55:06Z

Drimble Wedge at 17:54, 15 October 2011

2011-10-15T17:54:46Z

Drimble Wedge: Created page with "Recipe by: Casu Marzu Uploaded by Drimble Wedge Category:AppetizerCategory:Cheese I've been meaning to try my ..."

2011-10-15T17:54:29Z

Created page with "Recipe by: Casu Marzu Uploaded by Drimble Wedge Category:Appetizer Category:Cheese I've been meaning to try my ..."

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Recipe by: [[:Category:Casu Marzu's recipes|Casu Marzu]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] [[Category:Appetizer]][[Category:Cheese]]

I've been meaning to try my hand at choux pastry, and I didn't feel much like anything sweet tonight. Instead, I found a recipe for gougères in Ratio, and decided to take a swing at it.

[[image:Gougeres1.jpg]]

At its simplest, choux is just 2 parts water:1 part butter:1 part flour:2 parts egg.

Easy, right? I hope so.

[[image:Gougeres2.jpg]]

This is what we get out of the above ratio (plus cheese):

* 8 ounces of water
* 4 ounces unsalted butter
* 4 ounces AP flour
* 8 ounces of eggs
* a bit of pepper
* a bit of nutmeg
* I used about 6 ounces of cheese. In this case, a mix of parm, 7yo cheddar, and some gruyere I needed to use up.

I strongly suggest having your mise en place right at hand ahead of time, since everything moves quite fast in this recipe.

The next couple steps were a flurry of activity, and I kinda forgot to take photos.

First, you melt the butter into the water, and let it come to a rolling boil. When the water/butter mix comes up to a boil, add the flour and mix like a fucking madman. ''MIX MIX MIX MIX MIX MIX OH GOD MIX, JESUS CHRIST MIX FASTER!!''

Okay, now it should be a shiny, goopy, pasty dough that is forming around your spoon. Keep stirring and cooking the flour ball for another minute or so to cook the rawness out.

[[image:Gougeres3.jpg]]

Dump the dough ball into a bowl and let cool for two minutes or so.

[[image:Gougeres4.jpg]]

Add a bit of the egg and mix. It's gonna look a bit curdled, something like spaetzle at this point.

[[image:Gougeres5.jpg]]

Keep mixing.

[[image:Gougeres6.jpg]]

Keep mixing. It will come together sooner or later, as long as you keep at it. Repeat until all the egg has been added.

[[image:Gougeres7.jpg]]

Add your cheese, pepper, and nutmeg.

[[image:Gougeres8.jpg]]

Mix again.

Get a piping bag, a couple of spoons, or a small ice cream baller and toss onto a pan. It is preferable to use parchment under the gougères, but I just greased the pan with a bit of veg oil, which leads to a bit more browning on the bottoms. Not a big deal.

Toss the pan into a 450F oven for 10 minutes. Drop the temp to 350 for another 15-20 minutes, until the tops are nice and golden brown.

[[image:Gougeres9.jpg]]

They should look like this. A handy tip is to poke the tip of a sharp knife into the sides of the gougères and leave em in the now shut off oven to help dry the middles out.

[[image:Gougeres10.jpg]]

And there you have gougères.

The same ratio can be used to make profiteroles, doughnuts, all sorts of delicious things. :)

← Older revision		Revision as of 04:33, 17 November 2011
Line 1:		Line 1:
−	Recipe by: [[:Category:Casu Marzu's recipes\|Casu Marzu]] Uploaded by [[:user:Drimble Wedge\|Drimble Wedge]] [[Category:Appetizer]][[Category:Cheese]]	+	Recipe by: [[:Category:Casu Marzu's recipes\|Casu Marzu]] Uploaded by [[:user:Drimble Wedge\|Drimble Wedge]] [[Category:Appetizer]][[Category:Cheese]][[category:Casu Marzu's Recipes\|Casu Marzu's Recipes]]

	I've been meaning to try my hand at choux pastry, and I didn't feel much like anything sweet tonight. Instead, I found a recipe for gougères in ''Ratio'', and decided to take a swing at it.		I've been meaning to try my hand at choux pastry, and I didn't feel much like anything sweet tonight. Instead, I found a recipe for gougères in ''Ratio'', and decided to take a swing at it.

@@ Line 61: / Line 61: @@
 They should look like this. A handy tip is to poke the tip of a sharp knife into the sides of the gougères and leave em in the now shut off oven to help dry the middles out.
-[[image:Gougeres10.jpg]]
+[[image:Gougeres1.jpg]]
 And there you have gougères.
 The same ratio can be used to make profiteroles, doughnuts, all sorts of delicious things. :)

@@ Line 19: / Line 19: @@
 * a bit of pepper
 * a bit of nutmeg
-* I used about 6 ounces of cheese. In this case, a mix of parm, 7yo cheddar, and some gruyere I needed to use up.
+* I used about 6 ounces of cheese. In this case, a mix of parm, 7yo cheddar, and some gruyère I needed to use up.
 I strongly suggest having your mise en place right at hand ahead of time, since everything moves quite fast in this recipe.

@@ Line 1: / Line 1: @@
 Recipe by: [[:Category:Casu Marzu's recipes|Casu Marzu]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]] [[Category:Appetizer]][[Category:Cheese]]
-I've been meaning to try my hand at choux pastry, and I didn't feel much like anything sweet tonight. Instead, I found a recipe for gougères in Ratio, and decided to take a swing at it.
+I've been meaning to try my hand at choux pastry, and I didn't feel much like anything sweet tonight. Instead, I found a recipe for gougères in ''Ratio'', and decided to take a swing at it.
 [[image:Gougeres1.jpg]]