Gougeres

Name: Gougeres
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 dozen rolls
Cuisine: English
Ingredients: 2/3 c beer/ale/water or tea; 1/3 c milk; 8 Tbsp butter, thickly sliced; 3/4 tsp fine grain sea salt; 1/2 c scant -all purpose flour; 1/2 c scant- whole wheat flour; 4 large eggs, room temperature do not use extra large; 1 1/4 c sharp white cheddar , grated fine; 1 tsp fennel seeds, crushed fine (mortar and pestle)

By Pat Duran
@kitchenChatter

This British recipe makes about 2 dozen, but don't worry they dissapear fast and you can freeze them raw before baking and just pop them in the oven straight from the freezer when unexpected guest come by.
These are a puffy dough made with ale, cheese, and fennel.

Look for the "Truffle Butter Gougeres" too.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

2 dozen rolls

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2/3 c

beer/ale/water or tea
1/3 c

milk
8 Tbsp

butter, thickly sliced
3/4 tsp

fine grain sea salt
1/2 c

scant -all purpose flour
1/2 c

scant- whole wheat flour
4 large

eggs, room temperature do not use extra large
1 1/4 c

sharp white cheddar , grated fine
1 tsp

fennel seeds, crushed fine (mortar and pestle)
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How to Make Gougeres

Step-by-Step

Preheat oven to 425^ with rack in top third. Line a baking sheet with parchment paper.
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Bring the first 3 ingredients to a boil in a large thick bottomed saucepan over medium high heat. Then turn down to medium. Add the flours and use a wooden spoon to stir,stir,stir- really go at it.lol for about 2 minutes, until dough comes together smooth and gives off a faint toasty scent.
Cool slightly and stir to cool about 5 minutes. Long enough that the eggs won't cook when you work them in.
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Add the eggs one at a time beating in well after each addition.Stir in one cup of the cheese and right away scoop heaping Tablespoons of dough onto the prepared sheet- leaving about 2 inches between each. Sprinkle with remaining cheese and fennel seeds.
Bake in the oven for 5 minutes, then turn heat down to 375^ and bake another 20-25 minutes, or until they are deeply golden all over, puffed, and well set.Let them brown well ,especially on the sides. Recipe makes about 2 dozen 3 inch gougeres.
If you are not baking these immediately; shape pans of dough, sprinkle with cheese and freeze for 1/2 hour. Transfer to a freezer bag at this point, until you are ready to bake.
Bake straight from the freezer, same as above, with a couple extra minutes.
This recipe calls for beer and milk as the liquids in the batter, but the direction you take the flavors is very versatile. You can use any flavorful liquid beer- ale- tea or milk which helps the dough bake with that golden-brown color. You can also chose your favorite cheese and herbs or spices.