Cook the Books Fridays: Dorie Greenspan's Newest Gourgeres

Well hello old cooking buddies! It has been awhile since I have done recipe posts so it is about time I dust off the oven and get back to it. Dorie Greenspan's newest cookbook Everyday Dorie was just released and I couldn't be more excited! Like Baking From My Home to Yours and Around My French Table there are many Doristas joining in and cooking through the book. This time we will be posting our links to Cook the Books Fridays. We will be doing one recipe a month for the time being and will be posting on the second Friday of the month. This one is special since the book was just released.

As an added bonus, I am heading to Atlanta to see Dorie with my friend Angela next weekend.  I can't wait! The last time I got to see her was in Seattle at the International Food Blogger Conference.


The inaugural Cook the Books recipe is Dorie's Newest Gourgeres, or more simply French cheese puffs. I remember making these early in Around My French Table and how much my kids loved them. This new version includes an egg white and chopped pecans or walnuts. I chose pecans because I found pecan chips at the grocery store and figured they would be easier to chop. I was not wrong. My handy dandy food chopper from my Pampered Chef heyday worked perfectly and I only had to move the pecans a tiny bit to get this adorable heart. It was a sign that this recipe would be loved by my family.

These fluffy little bites took almost no time at all to whip up. They took about 28 minutes in the oven and were still warm when I got them to my kiddo in the car rider line. I did hand off two to her friends as they passed my car as well. I hope they liked them, I mean how could they not? What's not to love? Cheese, milk, eggs, flour, butter, mustard, and pecans.


Like every Dorie cookbook I own this one is going to have battle wounds. At least the first mess is fairly minor. Baking From My Home to Yours is about twice the size it was when I got it.



If you would like to join in on the baking and cooking go buy Everyday Dorie right now! You have plenty of time to get the book, start a blog, and get cooking! The next recipe will be posted on November 9th and will be Maple Syrup and Mustard Brussel Sprouts (212) You can also see if Doristas liked this recipe by clicking here.

If you would like to whip these delicious puffs up you can find the recipe below. Check it out!


Excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
MY NEWEST GOUGERES
Makes about 60 gougères
Gougères are French cheese puffs based on a classic dough called pâte à choux (the dough used for cream puffs), and it’s a testament to their goodness that I’m still crazy about them after all these years and after all the thousands that I’ve made. Twenty or so years ago, when my husband and I moved to Paris, I decided that gougères would be the nibble I’d have ready for guests when they visited. Regulars chez moi have come to expect them.
Over the years, I’ve made minor adjustments to the recipe’s ingredients, flirting with different cheeses, different kinds of pepper and different spices.
The recipe is welcoming.  This current favorite has a structural tweak: Instead of the usual five eggs in the dough, I use four, plus a white—it makes the puff just a tad sturdier. In addition, I’ve downsized the puffs, shaping them with a small cookie scoop. And I’ve added Dijon mustard to the mix for zip and a surprise—walnuts.
1⁄2 cup (120 grams) whole milk
1⁄2 cup (120 grams) water
1 stick (4 ounces; 113 grams) unsalted butter, cut into 4 pieces
1 1⁄4 teaspoons fine sea salt
1 cup (136 grams) all-purpose flour
4 large eggs, at room temperature
1 large egg white, at room temperature
2 teaspoons Dijon mustard (preferably French)
2 cups (170 grams) coarsely grated cheese, such as Comté, Gruyère and/or sharp cheddar
2⁄3 cup (80 grams) walnuts or pecans, lightly toasted and chopped
WORKING AHEAD
My secret to being able to serve guests gougères on short notice is to keep them in the freezer, ready to bake. Scoop the puffs, freeze them on a parchment- lined baking sheet or cutting board and then pack them airtight. You can bake them straight from the oven; just give them a couple more minutes of heat.
Position the racks to divide the oven into thirds and preheat it to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Bring the milk, water, butter and salt to a boil over high heat in a medium saucepan. Add the flour all at once, lower the heat and immediately start stirring energetically with a heavy spoon or whisk. The dough will form a ball and there’ll be a light film on the bottom of the pan. Keep stirring for another 2 minutes or so to dry the dough. Dry dough will make puffy puffs.
Turn the dough into the bowl of a mixer fitted with the paddle attachment (or work by hand with a wooden spoon and elbow grease). Let the dough sit for a minute, then add the eggs one by one, followed by the white, beating until each egg is incorporated before adding the next. The dough may look as though it’s separating or falling apart but just keep working; by the time the white goes in, the dough will be beautiful. Beat in the mustard, followed by the cheese and the walnuts. Give the dough a last mix-through by hand.
Scoop or spoon out the dough, using a small cookie scoop (11⁄2 teaspoons). If you’d like larger puffs, shape them with a tablespoon or medium-size cookie scoop. Drop the dough onto the lined baking sheets, leaving about 2 inches between each mound. (The dough can be scooped and frozen on baking sheets at this point.)
Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees F.
Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden and firm enough to pick up, another 15 to 20 minutes. Serve immediately—these are best directly from the oven.
STORING : The puffs are best soon after they come out of the oven and nice (if flatter) at room temperature that same day. If you want to keep baked puffs, freeze them and then reheat them in a 350-degree-F oven for a few minutes.




Comments

  1. I'm excited to be seeing Dor' again next month when she is here in November. Isn't this book fantastic? I feel it sucking me back into blogging... oh no.

    ReplyDelete
  2. Oh, I wish I could see Dorie on this tour! I hope your new book grows a few sizes in the next few years. That means they are well loved :-)

    ReplyDelete
  3. How exciting that you get to meet Dorie! I'm still waiting for my book to arrive. Your gougeres look great!

    ReplyDelete
  4. I bet you had a good time getting the chopped pecan lined up in a heart shape. Reminder we should have fun in the kitchen every step of the way.

    ReplyDelete
  5. Oh I just love the battle wound shot as much as your other LOVELY photos ! I am just thrilled to be back in the kitchen and then back on the computer sharing with this wonderful community. So fun that we've kept in touch on social media since Seattle, now we will be blogging together too. Enjoy your Atlanta trip - lucky !!

    ReplyDelete
  6. Yay! We're happy to be back in the kitchen with the Doristas again, too!

    ReplyDelete
  7. YEAH! We're so lucky so many people are joining in this journey! Just like the old days!

    ReplyDelete
  8. yes, what's not to love-- these were great! so fun to be cooking from this group with a group of old friends. have fun seeing dorie...she's so nice!

    ReplyDelete
  9. See! Your book is already showered with love. So nice to have you joining us again! These were DELICIOUS!

    ReplyDelete
  10. It's so great that you're going to see Dorie again soon and that you're back cooking with us! I loved these too (as you said, how could I not?).

    ReplyDelete
  11. So nice to "see" you again for this fun project! Your gougeres look delicious!

    ReplyDelete
  12. I've also made some grease marks on my new cookbook. Oh, well, I look at it as "character." Welcome back. This is going to be fun. I like the recipes and they are more user friendly for me - having so many sweets around the house (the past two cookbooks) did not work for me. Glad you are joining in the adventure. Enjoy your Instagram account.

    ReplyDelete
  13. Karen, your gougeres look fabulous!! I was so excited to see your pictures with Dorie - my visit was last night. Such great fun, with such a lovely person. This is going to be a blast!!

    ReplyDelete

Post a Comment