I finally had the chance to give the mighty gougere a shot. This was the first time that I've actually used our family food blog to create a dish. I followed Emily's recipe, courtesy of my iphone, and I'm very excited by the results. Just like Emily said-- the perfect food to go with some wine before dinner.
I opted for the individual gougere, here's how they turned out--puffy and golden, like I was hoping for:
One thing to note on the recipe-- make sure you stir in the flour while the pot of milk is still over heat. I reduced the heat to medium while stirring in the flour. The flour should soak up the milk and become a fairly dry mass, just like the picture. I think it also helps to bring your eggs to room temperature, so you're not changing the temperature of the flour mass, and of the eggs to much when you mix the eggs into the flour-milk-butter mixture.
Here's the mixture just before I spooned it onto the silpat:
This mix made 10 healthy-sized gougere thingies. For the first ten lucky guests that arrive... Uh, er, make that the first 9, 8....
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