Episode 9: Summer of Choux Part 3: Gougeres

Adventures in Choux continue with a success (finally)! We make a wonderful cheese puff, and enjoy all of them all at once. For our listeners at home, we wouldn’t suggest eating all of them, no matter how tasty they are. Let’s get it started! (This post brought to you by Daniel).

Ingredients:

Water

Whole Milk

Sugar (we love the Coconut sugar as always)

Salt

Unsalted Butter, at room temperature

Flour

Eggs (get them good and whisked)

Gruyere Cheese

Ground Black Pepper

Egg Wash (Don’t worry, it’s super easy to make)

Any extra seasonings you think sound really good with cheese

Our Ingredients
Baking Sheet (With Parchment Paper), Medium Sauce Pan, Piping Bag (Which we ended up not using), and Cheese Grater

Baking Sheet (With Parchment Paper), Medium Sauce Pan, Piping Bag (Which we ended up not using), and Cheese Grater

A Basting Brush, and Small Bowl

A Basting Brush, and Small Bowl

Alright, let’s get started! Our first step is to go ahead and shred up some Gruyere, since we’ll be needing that for that whole “cheese” part of our cheese puff. Pictures below give you an idea of how much we used.

Our untouched cheese

Our untouched cheese

Probably enough cheese

Probably enough cheese

Enough cheese for next time, and then some

Enough cheese for next time, and then some

Alright, so we have our cheese! Now we are going to heat up our water, milk, sugar, salt, and butter over medium heat.

Heatin' things up

We’re going to let that get to a simmer, then let it simmer for 3 minutes.

Next we’re going to add in all of our flour. Go ahead and all of it in at once, and start stirring. We’re keeping it on the stove until everything is dried out, and starts looking like mashed potatoes. Once we have the consistancy, our next big important step is to take everything off the heat. Unless you really want scrambled egg Grougeres (I’m sure there is a French word for that, already). Let’s let that sit for a bit, and get our egg wash prepped!

For our egg wash, we’re going to take one egg yolk (just the yolk, it helps with the color) and add water. Whisk that up really well, and you should have a pretty liquidy consistancy, but will stick to our basting brush pretty well. Now lets go check on our mixture that should just about be cooled off.

After about 5 minutes, we should have a mixture that will allow your eggs to be added with no issues. We’re going to be adding the eggs to our mixture in three parts, with lots of stirring in between.

A good look

So now we have our mixture! Now on to baking! You can use a piping bag to make it look really nice. We found the mix to be a lot like biscuits, so we hand-rolled bite-sized balls.

Those are 1”x1” squares, so that should give you an idea of size

Those are 1”x1” squares, so that should give you an idea of size

Baste the balls!

Baste the balls!

  1. After you get done forming the balls, give them a good coating from your egg wash. This is also the time to add any additional seasonings or extra cheese on top. Next up, into the oven they go. We’re going to bake them for only 5 minutes at 400 °F before we reduce the heat. Turn off the oven, let the heat out for a bit, and then we’re bringing the temp down to 350 °F. Bake until golden brown (usually 20ish minutes), take out, and enjoy the smell!

Bon Appetit

These brought back our faith in baking, and shows that practice makes perfect! We have a couple more Choux pastries in store, so hopefully we can keep them tasting this good. See you in a couple of weeks!