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Gougeres - help!

I want to make these to serve with Champagne on Thanksgiving...the time I tried it before they were not very good (not crisp outside and a little gummy)

Does anyone have an easy and/or good recipe? Thanks!

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  1. Do you have Julia Child's The Way to Cook? That's the recipe that I always use. Sounds like maybe they weren't baked long enough last time? They freeze and reheat beautifully, so you could try a batch ahead of time. Another poster also posted sucess on the Silver Palate COM thread about their gougere recipe.

    3 Replies
    1. re: MMRuth

      Thanks as always for the help, MMRuth...stupid question...so you bake them fully before you freeze them? Or just under bake?

      1. re: Tom P

        Bake them fully before you freeze them. Then heat up in the oven straight from the freezer - I think at about 350 - can't remember how long it takes.

        1. re: MMRuth

          I have a recipe from Maria Helm Sinskey that always turns out perfectly and she said to freeze before baking, which also worked out great. Then you put them straight into the oven from the freezer.

          The easiest way to freeze them is pipe them out onto a parchment-lined sheet pan and then put the whole pan in the freezer. After they are frozen, use a spatula to get them off the pan and just pop them into a zipper bag and store in the freezer that way.

    2. This is the recipe I've used before and they turn out crisp puffs with soft insides. They get gobbled up very quickly.
      http://www.leitesculinaria.com/recipe...

      2 Replies
      1. re: leanneabe

        Leanneabe,
        Can these be fully cooked and then frozen? Do you think they would lose some of the crispness if I freeze them?

        1. re: bxgirl

          I don't see why not... I've never had to freeze them ahead of time. I would heat them up in an oven, 300 or 350, to warm them and recrisp before serving.

      2. As part of Cookbook of the Month, I made the Silver Palate recipe for gougere. WOW. I couldn't believe how wonderfully they turned out -- delicious and beautiful, lovely airy texture. I can paraphrase their recipe if you want -- it's easy-peasy. I brushed the tops with an egg as they suggested for that pretty golden color.

        http://i223.photobucket.com/albums/dd...

        10 Replies
        1. re: foxy fairy

          It would be great if you could paraphrase the recipe please! I'd love to make these over the holidays. Thanks! Great picture.

          1. re: eriberri

            Thanks for the compliment, eriberri. They are certainly **snazzy**

            I'll give you the instructions for double the batch I made - because you'll need at least that many for a holiday gathering. This should yield about 32 puffs, depnding on how you size them.

            Preheat oven to 375.

            In a saucepan, heat 2 cups milk, 2 sticks unsalted butter, and 2 teaspoons salt and bring to a boil. Take the pan off the heat and add 2 cups sifted unbleached flour all at once. For a few minutes, whisk exuberantly, then put the pan back on medium heat, stirring nonstop. You're waiting for the batter to thicken and pull away from the sides of the pan -- this should take five minutes max.

            Take the pan off the heat again and mix in eight eggs, one by one. Be sure to fully incorporate each egg before adding the next. Then stir in 3 cups of grated cheese - Parmesan or half Parm, half Gruyere.

            Set a tablespoon of batter on a buttered baking sheet. That's your first puff! Continue setting out the puffs, leaving at least an inch between puffs.

            Beat one more egg in a bowl, and brush the top of each puff with the beaten egg. Grate one more cup of cheese and dust some more grated cheese atop each puff.

            Put sheets in the oven, on the center rack, and immediately reset oven to 350 degrees, and bake for 15 to 20 mins. When your gougeres are golden and gorgeous, and puffy, they're ready! Try to resist eating them all yourself! ;)

            *Be sure to sift the flour. I think the texture on my puffs was perfect, partly because I took the time to sift. No lumps!*

            1. re: foxy fairy

              I would add - and foxy fairy correct me if I'm wrong (my experience is based on another recipe) - that every time you add an egg, the dough will look like a mess and you'll have to work hard to incorporate it.

              1. re: MMRuth

                I don't remember that. Hmmm. Maybe it is the recipe. I was actually truly shocked that these were nearly effortless to put together. :)

                1. re: MMRuth

                  I have been experimenting with gougeres for a couple of weeks now, making the ones featured in this CHOW recipe...

                  http://www.chow.com/recipes/14278

                  and I found the same thing with the dough. With each egg addition the dough becomes slimy and divided, looking kind of like gnocchi, until incorporated.

                2. re: foxy fairy

                  You have omitted a few essential steps.

                  Let the batter chill for at least 30 mins before baking.

                  Do not open the oven while cooking.

                  Crack open the oven door once they've fully cooked and let them cool for at least 5 mins before removing the gougeres.

                  Serve immediately.

                  1. re: Maxmillion

                    FWIW - the JC recipe I use doesn't call for chilling the batter.

                    There was an Alton Brown episode on FN last night about making pate a choux, btw.

                    1. re: Maxmillion

                      Max-- I wrote the recipe exactly as I followed it, no chilling involvd, and I definitely didn't chill the batter. They were scrumptious, puffy, golden, airy, light, so I'd say it's definitely not needed, at least for this recipe. :) I didn't cool in the oven either.

                      1. re: Maxmillion

                        I've never chilled them before baking.

                        I sometimes make them up and bake them a couple days ahead, and hold in an airtight tin. Just before service, I put them in a brown paper bag and reheat in a 250 oven for around 10-12 minutes .

                      2. re: foxy fairy

                        wow, I know I'm late in this but these are going to be on my table too. Is it possible to repost your photo or too late?
                        These sound scrumptious!

                  2. The gougeres from the Zuni cookbook are also great. The directions in the book are very comprehensive. Here is a web link to the recipe as well as a COTM report:

                    http://www.leitesculinaria.com/recipe...

                    http://www.chowhound.com/topics/35598...

                    2 Replies
                    1. re: beetlebug

                      Those look amazing - I think I need to add gougeres to my Thanksgiving menu!

                      1. re: MMRuth

                        These also tasted great without the fillings. I remember snacking on the mangled ones as I was assembling the little sandwiches. It was a gluttonous night.

                    2. I'm planning on making the same thing for Thanksgiving. I have a friend who highly recommends Terence Brennan's recipe (from Artisanal in New York), and I'm going to try it out. She says that you can make them in advance, freeze them, and reheat similar to the previous poster's method. You can find the recipe here.

                      http://www.freshdirect.com/recipe.jsp...

                      1 Reply
                      1. re: kdcs

                        I've had them there and they are v. tasty!