Gougères before Supper

For Gougères before Supper, the counter starts with unsalted butter cubed, whole milk, and all-purpose flour. Portion it for 150 2cm gougères.

Count on 35 minutes of prep, 25 minutes of cooking, 1 hour of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup unsalted butter cubed
• 2 cups whole milk
• 2 cups all-purpose flour
• 1 ¼ teaspoons kosher salt
• 1 teaspoon granulated sugar
• 5 large eggs variable quantity
• 2 cups sharp cheddar cheese shredded

How the cooking goes

1. Warm the oven to 350°F convection or 375°F conventional. Measure and separate the flour, salt, and sugar into one container and the eggs into another.
2. Blend the butter and milk in a high-sided, heavy-gauge saucepan. Heat on high until the butter has melted and the milk just reaches a boil simultaneously. Do not allow the milk to continue boiling.
3. Add the flour mixture all at once then stir to incorporate with a wooden spoon. Once the mixture thickens, stir vigorously to smooth out any lumps.
4. Continue cooking on high heat, stirring constantly, until a cohesive dough (panade) forms, pulls away from the sides of the pot, and leaves a visible film on the bottom of the pan, about 2 minutes.
5. Move the dough to the bowl of a electric mixer fitted with the paddle attachment. Beat on medium-high to release steam.
6. Once the mixture stops steaming, add the eggs one at a time on medium speed, beating fully after each addition. Test consistency using the trench test: drag a finger through the dough and the channel should close slowly and steadily. If needed, beat a sixth egg separately then add in stages, stopping at no more than half an additional egg.
7. Add the shredded cheddar then mix on medium until evenly distributed. Transfer the dough to piping bags and tie the pastry bag shut.
8. Cut the bottom of the piping bag about 2 centimeters across, removing the excess seam along the side. Squeeze the bag from the middle rather than the end for better pressure control.
9. Adhere baking paper to the sheet pan by squeezing small dots of choux paste at the corners and center, then pressing the parchment on top.
10. Pipe 2-centimeter rounds, holding the tip about 1 centimeter above the parchment and applying firm, consistent pressure. Twist the wrist across the top of each ball to detach cleanly. Brush the tops with beaten egg and reshape any points with the brush.
11. Oven-bake at 350°F convection or 375°F conventional for 18 to 20 minutes for 2-centimeter rounds, rotating the trays at 10 minutes. Larger rounds (up to 4 centimeters) will take 20 to 25 minutes. Gougères are done when puffed, evenly deep gold, and feel light when lifted.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Appetizers, open Baba Ganoush before Supper and Tzatziki for the First Plate.