August 1, 2016Why make a croquembouche when you can have Gougères? This was the first thing I ever made with choux pastry and it's easier than you may think.
- Prep: 10 mins
- Cook: 20 mins
- Difficulty: Intermediate
- Yields: 40 Gougères
Most home cooks have never tried making choux pastry (or pâte à choux), I think the main reason is that people are scared of anything to do with the 'dark art' of pastry. Just because you can cook and like eating pastries with your coffee, you probably aren't going to go home and knock out a batch of croissants. But, fear not, choux is like the training wheels of pastry - and you can't buy it at the supermarket anyway - so you are just going to have to make it yourself. You can use it for profiteroles, éclairs, or even a cheeky croquembouche. But here we keep it nice and easy - just mix in some parmesan cheese and herbs and you have delightful gougères - et voilà!
Remove from the heat and allow to cool for a few minutes. You can speed this up by cooling the outside of the pot with cold water, or by placing the dough in a mixer and beating it until no steam remains.
For some additional excitement you can pipe a savoury moose or goats cheese inside and finish with a drizzle of honey.