Lovely grey weather in Paris today, so I thought I'd make some gougères (lighty cheesy choux pastry puffs). I used a delicious cumin mature Gouda I found leftover in my fridge. But the recipe works equally well with any strong tasting hard cheese (mature comté, cheddar, parmesan...).
Here are some extra tips for a successful choux pastry:
1) Weigh your ingredients.
I had a complete disaster making choux pastry once. I only realised afterwards that my scales were broken.
2) Make sure your butter is completely melted in the milk/water and simmering around the edges around before you add the flour.
If your milk/water/melted butter is not hot enough the starch in the flour will not be activated. Heat + flour + liquid = will activate the starch and thicken up batter. Make sure to beat on a low heat. This will turn it first into a lumpy mashed potatoes consistency and then a big smooth lump.
3) Use medium sized eggs.
If the eggs are too big, it will make your batter too runny. If you want to be super precise, 1 egg without shell = roughly 50g.
Recipe featured in The Little Paris Kitchen book (p.87).
4) Incorporate the eggs while the mix is still warm (but not boiling hot).
If it's too cold, then the eggs will be harder to incorporate and also the batter may be more runny.
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