Recipes

Cookbook

GOLDENDALE GOUGERES

Choose other Recipes in this category
  • ( 1 Assessment ) 
  •  
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

You know the pretty little cream puff, don’t you? Well, meet its sophisticated cousin, the gougere (“Goo-ZHAIR”). It’s a savory relative that makes a memorable cocktail snack or treat for your party tray. These little treats and their filling can be made three days beforehand and put together the day of your event. They’re a super match for Champagne!

Ingredient list

Ingredients for Servings



4TbspApres Vin Riesling Flour
6TbspAll-purpose flour
0,75cupWater
5TbspButter, unsalted
0,50tspSalt
4eggsEggs
4ozBlue Cheese
1cupCream Cheese
2TbspApres Vin Riesling Oil
1cupWalnuts, coarsely chopped
2TbspRosemary, stemmed and chopped
0,25tspSalt
0,25tspPepper

Preparation

  1. Preheat the oven to 400°F. Grease a large baking sheet and line it with parchment. Lightly grease the parchment and set the sheet aside.
  2. In a medium-sized mixing bowl, sift together the Riesling Flour and the all-purpose flour. Set aside.
  3. In a large stockpot, combine the water, butter and salt and warm over low heat until the butter has completely melted.
  4. While the butter melts, break the eggs into a large measuring cup, taking care not to break the yolks.
  5. When the butter has melted in the stockpot, increase the heat to high and bring it to a boil. As soon as the butter mixture starts to bubble, immediately dump in all of the flour and stir vigorously with a wooden spoon for 30 seconds, until the mixture dries out a little and becomes a glossy ball of dough.
  6. Remove the dough from the heat and by hand or with a mixer on low speed, stir the dough until it cools to 140°F, about 3 minutes.
  7. Continuing to stir, add the eggs one at a time, beating thoroughly with each addition. Scrape the bowl frequently.
  8. Using two teaspoons or a piping bag, scoop or pipe little mounds of dough onto the prepared baking sheet.
  9. Immediately place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puffs have risen and are golden.
  10. Remove the puffs from the oven and cut each in half to release steam. Cool on a wire rack. The puffs can be stored in an airtight box in the refrigerator for three days.

 

 

FILLING PREPARATION:

  1. Combine the blue cheese, cream cheese and Riesling Oil in a blender and pulse until thoroughly combined.
  2. By hand, stir in the walnuts and rosemary.
  3. Taste and season with salt and pepper.
  4. Using two teaspoons or a piping bag, scoop or pipe a small amount of filling into each gougere and place on a serving platter.

 

PREPARATION TIME: 1½  hours

SERVINGS: 36 gougeres

Recipe detail

  •  
  • Country Region
    0
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    6
  • Alternative amount
  • Preparation time
    1 hour 30 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Normal

Comments



Only registered users may submit comments, please log in if you want o comment