Creme de Citron
  • BLOG
  • ABOUT
  • LIFESTYLE
  • TRAVEL
    • AMERICA
    • ASIA
    • EUROPE
    • OCEANIA
  • FOOD
    • EAT >
      • SAVOURY
      • SWEET
    • DRINK
  • SHOP
    • PRINTS

Cooking with choux pastry: gruyère and rosemary mini gougères

4/5/2016

0 Comments

 
Gruyere and Rosemary Gougeres Recipe
Let's talk about choux pastry and put it to good use.
I love choux pastry, from the process of making it to eating the choux buns and other delights it is used for: profiteroles, eclairs, Paris-Brest, chouquettes, croquembouches, gougères and many other recipes.
Once you master the basic recipe, the choux world is your oyster. But first, let me tell you I had my fair share of trials and errors so if it does not work for you the first time, keep trying! One of my mistakes once was to add the extra egg yolk (meant for brushing the choux buns before baking) in the dough making process. It resulted in flat round puddles of cooked choux buns on my baking tray, they just looked ridiculous. So I laughed it off and sandwiched them two by two with pastry cream and drizzled the chocolate sauce on top, maybe I should have called them macaroneroles!
Eventually, it became easy and I started making choux pastry for many occasions or just because I felt like it (midweek chouquettes for afternoon tea are such a lovely thing).
One of the recipes I like making with it is a savoury version: gougères.
Gougères are made with a basic choux pastry dough to which you add grated cheese. I always make mine mini versions, especially if I bring them to a dinner party because they are great to share with people for l'apéritif.
For this recipe, I chose gruyère as a grated cheese and sprinkled them with fresh rosemary leaves. Sometimes, I would swap the gruyère for Comté or some delicious Irish Coolea cheese.
Pack them in an airtight container and they will also be a perfect picnic treat or ideal for a snack on a flight (if, like me, you are not a fan of food served on planes).

Check the blog out in the next few weeks as I will add some other choux pastry delights.
Gruyere and Rosemary Gougeres Recipe
Gruyere and Rosemary Gougeres Recipe
Gruyère and Rosemary Mini Gougères Recipe

Ingredients (make approximately 40 mini gougères)

250ml cold water
75g diced unsalted butter (plus extra for greasing)
1/2 teaspoon salt
150g sifted plain flour
4 eggs
100g grated gruyère cheese (plus extra for sprinkling - optional)
1 egg yolk (for brushing)

fresh rosemary

1. Preheat the oven to 210ºC. Line two large baking trays with baking paper and grease with a bit of butter.
Pour the cold water in a large saucepan over low heat. Add the salt and diced butter
. Slowly bring to the boil.

2. When the butter has completely melted, take the saucepan off the heat and pour in all the flour in one go. Using a wooden spoon, mix the ingredients vigourously.
Put the saucepan back over a low heat and continue mixing until the dough is dry enough to detach itself from the sides of the pan. Let it cool down for one minute.

3.
Add the eggs one by one. Mix the dough thoroughly after each egg before adding the next one. The dough should be firm and supple at the same time. Mix in the grated gruyère cheese.

4. Put the dough into a pastry bag and pipe the mini gougères on each of the trays, leaving about 2cm between each as they will puff up.
Beat the egg yolk and brush it over the tops. Sprinkle with some extra gruyère cheese and fresh rosemary leaves.

5. Place the trays on the top and middle shelf of the oven. Cook for 20 to 25 minutes. After 10 minutes, lower the heat to 180ºC and leave the oven door ajar (I do so by sticking a wooden spoon at the top to keep it open).
The gougères should be puffed and golden. Place them on a wire rack and cool down before serving.

Bon appétit!

Gruyere and Rosemary Gougeres Recipe
Gruyere and Rosemary Gougeres Recipe
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture
    Picture
    Picture
    Picture

    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

    Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved.
    Content and images cannot be used without my permission.



    CATEGORIES

    All
    America
    Asia
    Autumn
    Beverage
    Christmas
    Dessert
    Europe
    It's Saturday!
    Lifestyle
    Oceania
    Recipe
    Savoury
    Sweet
    Travel
    Winter

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    August 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    May 2015
    April 2015
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012

Content, text and photography are protected by Copyright © Yolène Dabreteau - All rights reserved.