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Gougères
Although Gruyère is the classic ingredient for gougères,
you may substitute your favorite cheese.
Makes about 95 one-inch gougères
½ cup water
4 tablespoons unsalted butter
½ teaspoon fine sea salt or table salt, divided
½ teaspoon granulated sugar
½ cup plus 2 tablespoons unbleached, all-purpose flour
2 large eggs, plus 2 more if necessary
1 cup finely shredded Gruyère cheese, divided
½ teaspoon freshly ground black pepper
½ teaspoon cayenne
¼ teaspoon paprika
1. Preheat oven to 500°F.
2. Put the water, butter, ¼ teaspoon salt, and sugar into a small or
medium saucepan and set over medium heat. Once the mixture
comes to a boil, remove from heat and stir in all of the flour. Return
to the burner and raise the heat to medium-high. Using a wooden
spoon, continuously stir the mixture until it dries out. You will know
it is done when the dough leaves a thick hard film on the bottom
of the pot. It is better to overcook at this stage, than not enough.
3. Remove from heat and put mixture into the bowl of a Cuisinart
®
Stand Mixer, fitted with the mixing paddle. Mix on a low speed to
release steam and cool.
4. Once the dough has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each until fully incorporated
before adding the next. The dough is ready when it becomes
a pale yellow color and is thickened. Typically, gougères batter
should drop from the paddle in a slow and steady stream, but for
use in the cookie press, the desired consistency is between a
thick cake batter and a soft cookie dough. If the dough is too
thick, beat the remaining two eggs together and, with the mixer
running slowly, begin to add them, little by little until the batter is
correct. Be sure not to make the dough too runny or it will not
hold its shape.
5. Once the dough has achieved the correct consistency, add the
remaining ingredients. Mix on low to combine.
6. Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly, using the basic round tip (#1) as instructed on
page 5. Load the batter to the MAX fill line. Pipe the batter out into
1-inch rounds onto a parchment paper-lined baking pan, about
1 inch apart. To achieve the best results, instead of holding the
On/Off button down, pulse and let the batter slowly come out of
the press.
7. Place the pan of piped gougères in the preheated oven. Turn the
oven off and let sit in the hot oven for 10 minutes. Turn the oven
back on and set to 300°F. Let bake for 20 to 25 minutes, or until
the gougères are hollow, nicely browned, and not wet inside. To
ensure even color, turn baking sheets halfway through baking.
8. Serve immediately.
Nutritional information per gougère:
Calories 13 (61% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 0g
• chol. 9mg • sod. 17mg • calc. 7mg • fiber 0g
Cheddar Cheese Crackers
So simple, whip these up before your next party.
Makes about 65 medium-size crackers
4 tablespoons unsalted butter, cubed and
at room temperature
8 ounces sharp cheddar cheese, finely shredded
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
pinch cayenne
1½ cups unbleached, all-purpose flour
1. Preheat oven to 400°F.
2. In a large mixing bowl, combine the butter and the cheese. Using
a Cuisinart
®
Hand or Stand Mixer fitted with the mixing beaters/
paddle, mix until fully combined. Add the remaining ingredients
and mix on low until combined.
3. Fit the Cuisinart
®
Electric Cookie Press with desired disc*, as
instructed on page 5. Load the cracker dough to the MAX fill line.
Press dough out onto an ungreased/unlined baking pan, about
2 inches apart.