Recipe by the REAL Kenny the chef!
So, I asked my chef friend Kenny (Yes, Kenny the Chefbot was inspired after this Kenny!) for a recipe that he could share with all of us. I'm excited to try it out myself! Thanks Kenny:)
Gougères
Ingredients:
|
15 ounces |
Milk |
|
15 ounces |
Water |
|
2 tablespoons |
Kosher Salt |
|
1 lbs (4 sticks) |
Unsalted Butter |
|
15 ounces |
Bread Flour |
|
15 |
Whole egg |
|
1 lbs + 2 ounces (18 ounces total) |
Gruyere Cheese |
Directions:
1. Combine the milk, water, kosher salt, and unsalted butter in a pot and bring to a boil.
2. Immediately add the bread flour. Reduce heat to medium-high then quickly stir and cook the mixture for about two minutes.
3.Transfer the mixture into kitchen aid bowl with a paddle attachment.
4. Add the eggs in slowly and mix well.
5.Turn off the mixer. Fold in the cheese and use a small scoop (Approximately 2 tablespoons) to put about 24 pieces on a sheet pan while leaving two inches between each scoop of dough.
6. Bake at 380 °F for 30-40 minutes. Check for doneness with a knife. Gougere
center ought to be moist and a slightly eggy.
Please note the following:
· When adding bread flour to wet ingredients, stir quickly. Once the flour has absorbed all the liquid it should form a ball and pull away from the edges of the pot.
· Do not open the oven door for at least the first 25 minutes.
· If gougères become too dark for your liking, you may reduce the heat by 10 degrees in the last 5 to 10 minutes of cooking.
Comments
Mmm…gougeres! I could definitely try a new recipe! And I got my chefbot today, and am completely smitten with him. Thank you, Meg, for creating such beautiful jewelry and making my day! :) And thank you, Kenny, for the recipe!
January 20 2013 at 12:01 AM
You’re welcome Jackie!
January 21 2013 at 01:01 PM
15 eggs? is that correct?
January 21 2013 at 07:01 PM