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Chez Cherie’s Gougeres

Sep 17, 2013

Chez Cherie Gougeres A 300x199 Chez Cheries Gougeres recipes recipe of the week cooking schools cooking classes Chez Cherie cherie twohy Cherie Mercer Twohy  photoIngredients:
2 ounces butter
¼ cup milk
¼ cup water
½ cup flour
Pinch cayenne and several grinds of black pepper
2 large eggs, room temperature
¾ cup grated gruyere cheese

Directions:
Preheat oven to 400 degrees.

In a medium saucepan, combine butter, milk and water, and bring to a boil. When butter is melted, turn off heat and add all the flour at one time. Sprinkle in the cayenne pepper. Stir with wooden spoon until a paste forms. Return to heat and cook 2-3 minutes, until the dough pulls away from th e side of the pan and a film appears on the bottom of the pan. Cool to room temperature (5 minutes).

Add one egg, then beat with a wooden spoon or a mixer, until the egg is incorporated. (At first, the dough will look “separated,” but as you mix it, the egg will become incorporated and the dough will look smooth and satiny.) Add the remaining egg and repeat the process. Add the cheese and stir to incorporate.

Spoon or pipe tablespoon-size dollops of dough onto a parchment-lined baking sheet. (Brush with egg wash made from an egg and a bit of water, if you want them to be shiny.) Bake until golden and fragrant, about 20 minutes.

Gougeres freeze beautifully, and can be reheated from a frozen state in less than 10 minutes.

Great with a glass of wine.

Chez Cherie
1401 Foothill Blvd., La Cañada Flintridge 91011
Chezcherie.com or 818.952.7217

Upcoming classes:
Pasta, Hands-On!, September 17th
Cooking Basics: Baking, September 19th
Weeknight Meals, September 24th
Trader Joe’s, October 1st

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