Friday, December 21, 2007

Mini gougere, goodbye 2007

Made in an edition of two, a Tartine-based delight of cheesy poofs. Will post link, second edition was (ha!) for television.

Mini Gougere

Modified from Chef Elisabeth Prueitt’s recipe, published in the Tartine cookbook.

1 1/4 cups nonfat milk
10 tablespoons unsalted butter
Coarse salt
1 cup all-purpose flour
6 large eggs
3/4 cup grated Gruyere cheese, plus more for garnish

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Place milk, butter, and 1 teaspoon salt in a large heavy-bottomed saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is smooth and begins to pull away from the sides of the pan, about 3 minutes.

Remove from heat and add 5 eggs, one at a time, making sure each is fully incorporated before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese.

Using two teaspoons, form rounds about 1 inches wide and ½ to ¾ inch high on prepared baking sheet, spacing each about 2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese. Also, you can forget to do this and do it half way through the baking process.

Transfer baking sheet to oven and bake until puffed, golden brown, and light for their size, 20-25 minutes.