Thursday, November 29, 2007

Gougeres Bourguignonnes

Also from Louis Chabardes' Kitchen...

Gougeres Bourguignonnes (if you need help with the pronouciation, you
know where to find me) This is the perfect appetizer for the recipes
above

Ingredients:

4.5 ounces of flour
3 ounces of butter
3 eggs
0.63 cups/10.2 tablespoons of water (I hate the US units: 150 ml of
water is way simpler)
A drop of salt
7 ounces of Emental (swiss cheeses will do it)

In a casserolle, not a pan, but not as big as the previous one, pour
the water, the salt, and the diced butter.
Boil it until the butter has melted
Pour in one shot the flour, now this is the tricky part, you might
need a strong wrist for this, you need to stir the whole thing until
the whole flour is equally mixed, and you should have some kind of
doughy ball, the mix shouldn't stick to the casserolle, that is the
sign that it is right.
Add one egg, mix with the dough until the whole thing is uniform,
proceed with the second one, mix it again. Now before adding the third
one, check your dough, if it still fairly firm and look dry, you are
good you can add the third egg and mix, if it is already liquid,
something is messed up, if it is in between, you should be okay and
don't need the third egg. It really depend on the sizes of the eggs
etc.
Add the cheese and mix

Preheat the oven at 400 degres Farhenheit.

Dispose the dough on something like an oven platter, something flat,
where you can lay puffs of the mixture. The size of the puff should be
from one tablespoon of dough.
Place the platter in the oven. Now the golden rules: Don't open the
oven. It is going to smell really good in the kitchen, it is going to
be hard, you are going to want to look in the oven to check and smell:
DON'T DO IT. Wait 20 minutes. You can open the champagne (perfect
match with this) and start drinking. If your oven door is transparent,
check the puffs, they should be inflated and golden, if not or still
whitish wait another 5 minutes, if yes, get it out, and enjoy.

No comments: