Sunday, April 12, 2009

Parmesan Gougeres

These were a nice accompaniment to Easter's Coq au Vin. They disappear so fast, it's almost like you never made them! :)


Parmesan Gougeres
adapted from recipe on Epicurious

1/4 cup white wine
1/4 cup water
1/2 stick butter
2/3 cup All Purpose flour
3 large eggs, room temp
1/2 cup good Parmesan + more for sprinkling (optional)

S&P to taste

Preheat oven to 375°F. Line large rimmed baking sheet with parchment. Combine first 3 ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour; reduce heat to medium-low. Stir vigorously until mixture forms large dough clumps and film forms on bottom of saucepan, about 1 minute. Remove from heat; cool 5 minutes.

Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough in saucepan; whisk until well incorporated. Add remaining eggs in 2 additions, stirring until eggs are completely absorbed after each addition (dough will be sticky). Mix in 1/2 cup parmesan.

Drop dough by teaspoonfuls onto baking sheet, forming about 24 walnut-size mounds and spacing about 1 inch apart. Using pastry brush, brush each mound with reserved egg, flattening any pointed tops.

Bake gougères until puffed, golden brown, and dry, about 30 minutes.

Do AHEAD: Can be made up to 1 week ahead. Cool completely. Place in airtight containers and store in freezer. Rewarm on baking sheet in 350°F oven until heated through, about 5 minutes. Serve warm.

* Can sprinkle a bit more parmesan on top of the gougeres about 20 minutes in to the baking process

4 comments:

RVA Foodie said...

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Joelen said...

These look amazing and are on my to make list!

shannon said...

Not to be picky, but you might want to edit some of the wording of the recipe. It says to add the first 5 ingredients, which on your list, includes the eggs and flour, but then later says add flour & add eggs. Right now I'm about to find out if it works adding everything but the parmesan together, it's a cooking adventure (and the moral of the story is to read the whole recipe before you start cooking)

bellalately said...

Sorry Shannon-- that was a typo- should've been first THREE ingredients :) Merry Christmas!