12
Gougères
Although Gruyère is the classic ingr
edient for gougères,
you may substitute your favorite cheese.
Makes about 95 one-inch gougères
½ cup
water
4
tablespoons unsalted butter
½
teaspoon fine sea salt or table salt, divided
½
teaspoon granulated sugar
½
cup plus 2 tablespoons unbleached, all-purpose flour
2
large eggs, plus 2 more if necessary
1
cup finely shredded Gruyèr
e cheese, divided
½
teaspoon freshly gr
ound black pepper
½
teaspoon cayenne
¼ teaspoon
paprika
1.
Preheat oven to 500°F
.
2.
Put the water, butter
, ¼ teaspoon salt, and sugar into a small or
medium saucepan and set over medium heat. Once the mixture
comes to a boil, remove fr
om heat and stir in all of the flour. Retur
n
to the burner and raise the heat to medium-high. Using a wooden
spoon, continuously stir the mixture until it dries out. Y
ou will know
it is done when the dough leaves a thick hard film on the bottom
of the pot. It is better to overcook at this stage, than not enough.
3.
Remove from heat and put mixtur
e into the bowl of a Cuisinart
®
Stand Mixer, fitted with the mixing paddle. Mix on a low speed to
release steam and cool.
4.
Once the dough has cooled, after about 2 to 3 minutes, start
adding the eggs, one at a time, mixing each until fully incorporated
before adding the next. The dough is r
eady when it becomes
a pale yellow color and is thickened. T ypically
, gougères batter
should drop fr
om the paddle in a slow and steady stream, but for
use in the cookie press, the desir
ed consistency is between a
thick cake batter and a soft cookie dough. If the dough is too
thick, beat the remaining two eggs together and, with the mixer
running slowly, begin to add them, little by little until the batter is
correct. Be sur
e not to make the dough too runny or it will not
hold its shape.
5.
Once the dough has achieved the correct consistency
, add the
remaining ingr
edients. Mix on low to combine.
6.
Fit the Cuisinart
®
Electric Cookie Press with the pastry tip
assembly, using the basic r
ound tip (#1) as instructed on
page 5. Load the batter to the MAX fill line. Pipe the batter out into
1-inch rounds onto a par
chment paper-lined baking pan, about
1 inch apart. T o achieve the best r
esults, instead of holding the
On/Off button down, pulse and let the batter slowly come out of
the press.
7.
Place the pan of piped gougères in the pr
eheated oven. Tur
n the
oven off and let sit in the hot oven for 10 minutes. T
urn
the oven
back on and set to 300°F . Let bake for 20 to 25 minutes, or until
the gougères ar
e hollow, nicely br
owned, and not wet inside. T o
ensure even color
, turn baking sheets halfway thr
ough baking.
8. Serve immediately
.
Nutritional information per gougèr
e:
Calories 13 (61% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 0g
• chol. 9mg • sod. 17mg • calc. 7mg • fiber 0g
Cheddar Cheese Crackers
So simple, whip these up before your next party
.
Makes about 65 medium-size crackers
4
tablespoons unsalted butter, cubed and
at room temperatur
e
8
ounces sharp cheddar cheese, finely shredded
½
teaspoon sea salt
½
teaspoon freshly gr
ound black pepper
pinch
cayenne
1½
cups unbleached, all-purpose flour
1.
Preheat oven to 400°F
.
2.
In a large mixing bowl, combine the butter and the cheese. Using
a Cuisinart
®
Hand or Stand Mixer fitted with the mixing beaters/
paddle, mix until fully combined. Add the remaining ingr
edients
and mix on low until combined.
3.
Fit the Cuisinart
®
Electric Cookie Press with desir
ed disc*, as
instructed on page 5. Load the cracker dough to the MAX fill line.
Press dough out onto an ungr
eased/unlined baking pan, about
2 inches apart.
