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13
Gougères
Gruyère is the classic cheese used in gougères,
but you may substitute your favourite.
Makes about 65, 2 cm gougères
½ cup water
4 tablespoons (½ stick) unsalted butter, cut
into 2 cm pieces
½ teaspoon kosher salt, divided
½ teaspoon granulated sugar
1 cup unbleached, all-purpose flour
2
large eggs, plus up to 2 more if necessary
1 cup shredded Gruyère cheese, divided
¼ teaspoon cayenne
¼ teaspoon paprika
Preheat oven to 260°C. Line two baking sheets
with parchment paper. Reserve.
Put the water, butter, ¼ teaspoon of the salt
and sugar into a medium saucepan set over
medium heat. Once the mixture comes to a
boil, remove from heat and stir in all of the flour.
Return to the burner and raise the heat to
medium-high. Using a wooden spoon,
continuously stir the mixture until it “dries out”
and a thick, hard film remains on the bottom of
the pot, about 1½ to 2 minutes.
Remove from heat and put flour mixture into
the Cuisinart
®
mixing bowl. Attach the flat
mixing paddle and mix on Speed 3 to release
steam and cool, about 2 to 3 minutes. Once
the dough has cooled (and the bowl is no
longer warm), increase the speed to 4 and add
the eggs, one at a time until each is fully
incorporated before adding the next. Scrape
down the entire bowl between each addition.
Dough is ready when it becomes a pale yellow
colour and drops from the beater in a slow,
steady stream. If the dough is too thick, beat
the remaining 2 eggs together and slowly begin
to add them, 1 teaspoon at a time, with the
mixer running. Do not make the dough too
runny or it will not hold its shape.
Add ½ cup of Gruyère, the remaining salt and
spices and mix on Speed 2 to incorporate.
Transfer the batter to a large pastry bag fitted
with a small to medium-sized round tip. Pipe
the gougère dough into 2 cm rounds, 1 cm
apart on the prepared baking trays. Top each
with a pinch of the reserved Gruyère.
Put in the oven, and immediately turn the heat
down to 150°C. Bake until gougères are nicely
browned, completely hollow and not wet inside,
about 20 minutes.
Serve immediately.
TIP: To ensure even colouring, rotate the
baking sheets halfway through baking.
Nutritional analysis per gougère:
Calories 29 (61% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 11mg • sod. 39mg
• calc. 36mg • fibre 0g
Spinach and Feta Soufflé
Looking for a new idea for a fun and festive side
dish? The classic combination of spinach and feta
come together in this tasty soufflé.
Makes 12 servings
6 tablespoons (¾ stick) unsalted butter, cut
into 2 cm pieces, divided
½ cup grated Romano cheese, divided
5 large eggs
1 large egg white
½ cup unbleached, all-purpose flour
1½ cups whole milk
90g feta cheese
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1
/
8
teaspoon freshly ground nutmeg
1 300g package frozen, chopped
spinach, thawed with any moisture
squeezed out
¼ teaspoon lemon zest
Preheat oven to 200°C. Position racks so that
the soufflé can bake in the middle of the oven.
Generously butter a 2-litre (8-cup) soufflé dish
thoroughly with 1 tablespoon of the butter.
Sprinkle ¼ cup of the Romano in the dish so
that the bottom and sides are coated. Shake
out any excess. Wipe the rim of the dish with
a paper towel to remove any butter or cheese;
reserve.
Separate eggs, putting whites (including extra
white) into the Cuisinart
®
mixing bowl and the
yolks into a separate mixing bowl. Break yolks
up by stirring with a fork. Attach the chef’s
whisk and reserve both bowls containing eggs.
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