Cooking Classics: Gougeres

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The Technique

Gougeres

Gougeres are a French canapés style made by using a savory, cheese filled Pâte à Choux paste. The most traditional formulas include Gruyère, Comté, or Emmentaler, however they may be prepared with a variety of flavors such as Cheddar or Parmesan cheese. When organizing party menus, consider integrating them into afternoon or evening gatherings as they pair particularly well with lovely cocktails including an Old Fashioned, a French 75 or Gin Rickey Shooters for a modern update. Learn how to make a culinary classic in your very own kitchen.

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makes 4 1/2 dozen

1/2 cup whole milk
1/2 cup water
1/3 cup butter
1/2 tsp kosher salt
1 cup all purpose flour
A pinch of freshly ground black & ground red pepper
3 eggs, room temperature
1/2 cup packed freshly shredded Parmesan cheese

Combine the milk, the water, the butter & the salt in a 2 quart saucepan. Bring to a rolling boil where bubbles are all over the surface, over Medium-High heat. Whisk together the flour & the ground red pepper; add to the mixture all at once & stir vigorously using a wooden spoon until incorporated & a crust forms on the bottom of the pan. Cook 2 minutes, stirring constantly. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. Scrape down the bowl sides using a rubber spatula. Fold in the cheese. Transfer the choux paste to a piping bag fit with a 3/8-inch plain tip.

Preheat the oven to 400 degrees. Pipe 1-inch mounds of choux paste approximately 3/4-inches high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. Dampen your finger with water & lightly press any tips flat. Bake 20 to 25 minutes or until golden brown. Cool 20 minutes. Serve the gougeres with cocktails.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Gougeres

Gougeres are a wonderfully simple appetizer that are prepared with a savory Pâte à Choux. Pipe the mounds in bite size portions so that they are easy for guests to manage. Gougeres are best when eaten the same day in which they are prepared so plan accordingly.

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The Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Gougeres By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Magazine How To Make Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick Publisher Savory Pate A Choux PasteNo. 1

Preheat the oven to 400 degrees. Pipe 1-inch mounds of choux paste approximately 3/4-inches high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. 

How To Make Gougeres By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Magazine Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 2

Dampen your finger with water & lightly press any tips flat. 

How To Make Gougeres By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Magazine Pate A Choux By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Dessert Pastries Pate A Choux Buttermilk Lipstick PublisherNo. 3

 Bake 20 to 25 minutes or until golden brown. Cool 20 minutes. Serve the gougeres with cocktails. 

The Tune
“You Made Me Love You” Patsy Cline
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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