27 03 2010

Right in time for your Sunday brunch…

I really really want to keep this a secret to myself (and the thousands of other people who own the Tartine book, of course) but I just don’t think it’s fair…

These are maybe the easiest, yet most impressive little puffs of amazing-ness. They’re really great and there are so many ways you could take them… I’m thinking savory eclairs…

It’s the same dough used for eclair shells and other stuff… pretty classic, (I guess?) choux paste.

A la Tartine

Choux Paste
1.25c nonfat milk (don’t use higher fat)
10Tbsp unsalted butter
1tsp salt
1 cup flour
5 large eggs
3/4 cup Gruyere
1tsp ground black pepper
1Tbsp thyme

1 large egg
pinch of salt

Gougeres in 10 simple steps:

Step 1: Preheat your oven to 350F.

Step 2: Put the butter and salt in the milk and bring it to a boil.

Step 2: Mix in the flour all at once and stir till it’s all mixed and smooth and pulls away from the sides.

Step 3: Toss it in the mixer, turn it on medium, and add the eggs one at a time. If you don’t have a mixer, just do it in a big bowl with a wooden spoon. Either way, mix it till you have a nice thick smooth shiny mass of goo.

Step 4: Grate the cheese and chop up the thyme.

Step 5: Mix in the cheese, thyme and black pepper with a rubber spatula. *Be warned, these are pretty peppery. If you want you can cut back on the pepper…. or just try it out and you can decide next time if it was too much.

Step 6: Transfer your goo to a pastry bag (or do it ghetto style like me and put it in a ziplock bag and cut off the corner). You see two bags here because naturally I couldn’t resist the urge to make at least a small batch with bacon in it… it was worth it.

Step 7: Prep a baking sheet with parchment paper, butter or a silpat (one of the greatest baking accessories ever.

Step 8: Pipe little mounds about an inch and a half apart on the baking sheet. You can make them small – like 1″ mounds or making them bigger like 3″ mounds that will puff up into bigger balls. I like the small ones…

Step 9: Brush a little egg wash on each one and then sprinkle the topping on.

Step 10: Bake for about 25 minutes, until they’ve puffed up and browned.

Sorry I don’t have photos of the last few steps… you get the idea. Refer to the top for what they should look like when they’re finished. Now go stuff your face.




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