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Sunday, December 7, 2014

Burgundian Gougeres

Tasty little cheese puffs straight from Burgundy --- France that is 


We spent some of our vacation time in Burgundy home of some of the finest wines in the world and the Romanée-Conti. Sacred Ground. It just so happens that one of our favorite Burgundians lives in Atlanta and gave us a great recipe for a cheese puff that is a speciality of the region. So enjoy these. Imagine a delightfully light, puffy and warm pastry that tastes like a cheez-it.





Research:

We are lucky to know the talented Adeline Borra-Aoust. Visit her on Facebook.

Plan:

Gather the following ingredients:

Butter for parchment paper
1 teaspoon sea salt
1 stick of salted butter
1 cup of all purpose flour
4 large eggs
3 oz grated Gruyere plus 3 tablespoons
1 cup of water

Makes about 20 or more if you make them small like we did.

Pour a glass of wine folks, get a white from Burgundy and then preheat the oven to 380F and lets follow along in execution.

Execution:

First, have a daughter and then let her age for 18 years. After that talk her into grating the cheese.


Go get a medium sauce pan. Both me and Julia Child recommends e.dehillerin. You can even check out Paris while you are there.

Then bring the water, butter and salt to a boil over high heat.


When the water is boiling remove the pan from the heat and add flour all at once and beat vigorously with a wooden spoon.


Very quickly and magically the mixture will get smooth and pull away from the sides of the pan to form a ball. This mixture is called the panade.


Continue beating over low heat to dry the mixture for about a minute


In a mixer pour in the panade and add the eggs one at a time, beating thoroughly after each egg is added.


Then beat in the cheese until the dough is shiny. It should look like mayonnaise.


Then use a pastry bag to form the Gougeres.


Spinkle a little cheese on top and bake until golden. About 25-30 minutes.

Remove one puff from the oven and let it cool for 45 seconds. If it remains crisp and doesn't deflate it is done. If not, return to oven and continue baking for a few minutes. Remove to a rack to cool and serve warm.




Verdict:

These are devilishly good and impossible to resist. Pair them with a white burgundy and close your eyes. You are almost here.

The Romanée-Conti



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Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

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Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

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