Tuesday, December 11, 2007


I can't bake, and I have no food processor, so I thought these were going to turn out terribly. Turns out, they were delicious!


Jacques Pépin, Food & Wine, June 2002
(thanks to artisanalcheeses dot com for the photo!)

1 cup milk
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper
1 cup all-purpose flour
3 large eggs
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 1/2 cups grated Swiss cheese (Emmenthaler or Gruyère)
Coarse salt (fleur de sel or kosher salt) to sprinkle on top

Bring the milk, butter, salt, and cayenne to a boil in a saucepan.Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.

Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes. (Alternately, chop/mix the dough with a pastry cutter until it's smooth and your arms are about to fall off)

Preheat the oven to 375. Line a cookie sheet with a reusable nonstick baking mat or parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate. Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat. Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère. Bake for about 30 minutes, until nicely browned and crisp. Serve lukewarm or at room temperature with drinks.



Elizabeth said...

yumm, how do you find time to cook???

Missy said...

i blow off other things, like studying. :)