Here’s another unpublished recipe from the Beth vault. As some of you may know, I tend to go through phases. I’ll get addicted to something and then overdo it until I can’t look at it anymore. A few months ago, I found myself in the middle of a gougeres obsession, but I had to force myself to stop before the getting-sick-of-it phase.
When I made gougeres, I just couldn’t get them out of my head. I’d pack two for lunch and have them finished before 10am. As soon as I got home I would defrost 2 as a post work snack. I thought freezing them would slow me down, but since all I had to do to defrost them was microwave them for 10 seconds on a paper towel, it did not.
1 1/2 cups water
10 Tbsp unsalted butter
3/4 tsp salt
2 cups unbleached flour, sifted
5 large eggs
1 cup grated parmesan cheese
pepper and salt
1 egg, beaten
Preheat the oven to 375 degrees.
In a medium saucepan, combine 1-1/2 cups of water, 10 T butter and 3/4 t salt and bring to a boil.
Remove from heat immediately and add the 2 cups flour at once, stirring with a spatula.
When the flour is fully incorporated into the water mixture, return the pan to the heat for a few minutes, stirring constantly until the mixture starts to dry out and pull away from the edge of the pan.
Once again remove the pan from the heat and add the eggs one at a time, mixing each one until well blended. The dough should be soft and shiny. Once this is done, add the parmesan. Season with pepper and more salt if needed.
Line a baking dish with parchment paper and use a small ice cream scoop to dish out small balls of dough. Brush the tops of the gougeres with the beaten egg and bake for about 35 minutes.