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Cook the Book: Gougères from Burgundy

Posted by Adam Kuban, October 12, 2007 at 1:30 PM

And so we've come to the last dance with this week's Cook the Book entry, Anissa Helou's Savory Baking From the Mediterranean. Today's recipe is for Gougères Bourguignonnes, "Gougères From Burgundy." While gougères are often made on a baking sheet, where they expand and merge while baking, Helou makes hers in individual ramekins.

Gougères from Burgundy

- makes 12 medium pastries -

Ingredients

2 cups milk
1/2 cup (1 stick) unsalted butter, plus extra for greasing the ramekins
1 teaspoon fine kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
1 1/3 cups unbleached all-purpose flour
8 medium eggs
6 ounces Gruyère cheese, cut into small cubes (1 heaping cup) \
2 tablespoons crème fraîche
Twelve 2 3/4-inch-round by 1 1/4-inch-deep ramekins

1. Pour the milk into a large saucepan. Add the butter, salt, and pepper and place over medium heat. Bring to a boil, then remove immediately from the heat.

2. Gradually stir in the flour, using a whisk to start with and then a heat-proof spatula as the mixture starts to thicken. Return to medium heat and continue stirring for about 2 minutes. Set aside for 10 to 15 minutes, until slightly cooled.

3. Stir in 7 of the eggs, one at a time; continue stirring until the hatter is thick, smooth, and shiny. Add the cheese and creme fraîche and mix well.

4. Preheat the oven to 350°F. Butter the ramekins and place them on a baking sheet. Spoon enough batter into each ramekin to fill halfway up. Press on the batter with the back of the spoon to eliminate air pockets. Beat the remaining egg and brush the tops of the gougères with it.

5. Bake for 40 to 45 minutes, until golden brown and well risen (to the top rim of the ramekins and slightly over). Do not open the oven to check; this may cause the gougères to collapse. Serve immediately.

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