Cook the Book Fridays: Dorie Greenspan’s Newest Gougères

Dorie Greenspan's Newest Gougeres

Everyday Dorie is here!   Eight years after the  release of the beloved Around My French Table, Dorie Greenspan gives us a new cookbook that highlights the way she cooks every day.  Along with French influences, Dorie shows us the rest of her world, which feels at times like the world.

Everyday Dorie

I have to admit my copy of the book is not here yet, but thanks to the publishers at Rux Martin Books/Houghton Mifflin Harcourt and Mardi Michels – she of In the French Kitchen with Kids – I was able to bake this week’s recipe, Dorie’s Newest Gougères.

A Twist on Gougères

Gougères are little cheese puffs made with choux dough – a mixture of milk, water, butter and flour that’s cooked in the stovetop before eggs, cheese and in this case, mustard and pecans, are mixed in.  Choux dough is the base for many types of treats including profiteroles, eclairs and churros.  Choux-rros! (Beware… the word nerd is out on the loose again.)

 

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I’ve made gougères before with queso blanco del país, the salty white crumbly cheese sold in square packages in Puerto Rican supermarkets.  This week’s version also features a local cheese from Quesos Vaca Negra.  Vaca Negra’s factory is located in Hatillo, on the North coast of the island.  People often joke that there are more cows than people in Hatillo, as it is the hub of the island’s dairy industry.  Vaca Negra produces five delicious aged cheeses, including the Capaez, a Gruyère style cheese.  This cheese is not for the faint of heart… it’s sharp and funky, and awesome to cook or bake with it.  It’s strong enough to stand up to the rest of the ingredients.

The recipe also calls for adding chopped pecans or walnuts, inspired by the inclusion of nuts in cheese boards.  I may have pulverized the quarter cup of pecans I had at home to stretch them.  I halved the recipe and was a little short on the 1/3 cup needed.  Unfortunately I felt they didn’t add anything to the recipe.  Next time I’m going to spring for the whole amount of nuts and leave them nice and chunky.

Make-ahead Magic

The best part about making these little cheese puffs is that they can be mixed in advance, scooped into puffs, and frozen to be baked later.  I put together the puffs on Wednesday night, froze them, and woke E up the following morning to the smell of cheese and mustard. The minute I bit into the barely-out-of-the-oven puffs, I blissed out.  They were salty – as Dorie anticipated in the embedded Food52 video – crusty from that extra egg white yet pillowy at the same time.  The remaining puffs in the freezer beg for a glass of bubbly or even a frosty beer.

 

Dorie Greenspan's Newest Gougères

Ready to bake frozen gougères…

dorie's newest gougeres
Dorie Greenspan's Newest Gougères
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Dorie Greenspan's secret to being able to serve guests gougères on short notice is to keep them in the freezer, ready to bake. Scoop the puffs, freeze them on a parchment- lined baking sheet or cutting board and then pack them airtight. You can bake them straight from the oven; just give them a couple more minutes of heat.


The recipe can be halved or doubled easily. Do not be afraid of eyeballing that half eggwhite if you choose to scale down. Half a recipe yielded 25 puffs.

Servings Prep Time
50puffs 10minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
50puffs 10minutes
Cook Time Passive Time
10minutes 30minutes
dorie's newest gougeres
Dorie Greenspan's Newest Gougères
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Dorie Greenspan's secret to being able to serve guests gougères on short notice is to keep them in the freezer, ready to bake. Scoop the puffs, freeze them on a parchment- lined baking sheet or cutting board and then pack them airtight. You can bake them straight from the oven; just give them a couple more minutes of heat.


The recipe can be halved or doubled easily. Do not be afraid of eyeballing that half eggwhite if you choose to scale down. Half a recipe yielded 25 puffs.

Servings Prep Time
50puffs 10minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
50puffs 10minutes
Cook Time Passive Time
10minutes 30minutes
Ingredients
Instructions
  1. Position the racks to divide the oven into thirds and preheat it to 425° F. Line two baking sheets with parchment paper or silicone baking mats.
  2. Bring the milk, water, butter and salt to a boil over high heat in a medium saucepan. Add the flour all at once, lower the heat and immediately start stirring energeti- cally with a heavy spoon or whisk. The dough will form a ball and there’ll be a light film on the bottom of the pan. Keep stirring for another 2 minutes or so to dry the dough. Dry dough will make puffy puffs.
  3. Turn the dough into the bowl of a mixer fitted with the paddle attachment (or work by hand with a wooden spoon and elbow grease). Let the dough sit for a min- ute, then add the eggs one by one, followed by the white, beating until each egg is incorporated before adding the next. The dough may look as though it’s separating or falling apart but just keep working; by the time the white goes in, the dough will be beautiful. Beat in the mustard, followed by the cheese and the walnuts.
  4. Give the dough a last mix-through by hand.
  5. Scoop or spoon out the dough, using a small cookie scoop (11⁄2 teaspoons). If you’d like larger puffs, shape them with a tablespoon or medium-size cookie scoop. Drop the dough onto the lined baking sheets, leaving about 2 inches between each mound. (The dough can be scooped and frozen on baking sheets at this point.)
  6. Slide the baking sheets into the oven and immediately turn the oven temperature down to 375°F.
  7. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are puffed, golden and firm enough to pick up, another 15 to 20 minutes. Serve immediately—these are best directly from the oven.

Recommendations for Storing: The puffs are best soon after they come out of the oven and nice (if flatter) at room temperature that same day. If you want to keep baked puffs, freeze them and then reheat them in a 350-degree-F oven for a few minutes.

Excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman.
Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

Dorie Greenspan's Newest Gougeres

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Dorie Greenspan’s Newest Gougeres

With an invitation to “cook, bake, share and enjoy” we set off again!  Want to get a feel as to what’s in store for the Everyday Dorie and Cook the Book Fridays crew?  The video below by Food 52 has Dorie sharing some of the recipes fit for a casual small plates gathering, including these gougères.  And even better, grab a copy of the book and join us!  You only have one recipe to catch up to!

 

 

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

17 Responses to “Cook the Book Fridays: Dorie Greenspan’s Newest Gougères”

  1. October 26, 2018 at 9:03 am #

    i blissed out, too- i love a cheesy, salty snack! looking forward to what’s to come with this book!

  2. October 26, 2018 at 11:24 am #

    I was SO happy while I was cooking these, and even happier eating them! It felt like a family reunion or something! 🙂 Yours look great!

  3. October 26, 2018 at 12:51 pm #

    These are SO good! And YAY! Welcome back!!!

  4. October 26, 2018 at 1:07 pm #

    Great to “see” you again Adrianna! Loved these. So good and so easy! Yours look perfect.

  5. October 26, 2018 at 5:07 pm #

    Gougeres for breakfast! That’s something I can definitely get behind! So glad to be cooking with you again. I have missed you!

  6. Cher
    October 26, 2018 at 8:01 pm #

    These were so tasty. The mustard made a far bigger impact than I initially thought it would.
    So glad to be “cooking “ with you again !

  7. October 26, 2018 at 9:39 pm #

    Blissed out is the right phrase! I was hope with just the animals and told them how good they were! Beautiful photos!!

  8. October 26, 2018 at 10:22 pm #

    Blissed out is indeed how I felt too. Not just the smell but the entire act of firing up the camera and logging in to my admin dashboard in WordPress! Glad I remembered the password so I could clean house, rearrange the graphics and post. Mary called you Miss Puerto Rico on another post and I laughed out loud. Oh, and I’m not convinced these need more nuts in them. I think you had it right!

  9. October 27, 2018 at 5:20 am #

    Lovely gougeres! We loved them too!

  10. October 27, 2018 at 8:21 am #

    I froze half of mine and they turned out perfectly!
    I love how multicultural this group is 🙂 and learning about the different ingredients!
    I agree with Trevor about the nuts, I loved the plain cheese ones.
    So so good to be cooking with everyone again. Love your photos!!!

  11. October 27, 2018 at 10:37 am #

    Oh this is exactly why I missed all of my Doristas. Even when I am prepping the same recipe I end up learning so much more about the recipe, Dorie, my Dorista’s local customs, insert wonderful topic to relate to here lol. I was barely able to copy and paste Dorie’s recipe and yours looks amazing !! So fun. That cheese sounds really amazing. Looking forward to cooking with you 🙂

  12. October 27, 2018 at 10:59 am #

    blissed out! Yes! That was my reaction and then I got to see it on my husband’s face! So nice to see you again Adriana and that cheese sounds fabulous!

  13. MARY H HIRSCH
    October 27, 2018 at 11:47 am #

    Well, Adriana, what you may not know is that currently Mary Hirsch is into learning more about American cheeses. I’ve made a lot of cheese boards in the last two months. So, this little tutorial on the cheeses of Puerto Rico (realizing that PR is part of America) is very interesting and helpful. Is it exciting or what that our little tribe is gathering again. (I am having trouble unble leaving this comment so am going to sign off for now. )

  14. October 27, 2018 at 1:04 pm #

    So great to “see” you & be cooking with you, again! And what an interesting post. I had no idea you have such a vital dairy business in PR. And, we love trying local cheeses wherever we go. Your gougeres look perfect!

  15. October 28, 2018 at 10:53 pm #

    I love the sound of the cheese you used and I agree – these were totally “bliss out” bites! I’m so glad you’re jumping back in for this book! 🙂

  16. October 30, 2018 at 7:48 pm #

    So happy to see you again! The cheese you used sounds wonderful and perfect for the gougeres.

  17. November 7, 2018 at 9:19 pm #

    Late to the comments party, but oh, isn’t this all so wonderful?? These were delicious! And yours look just gorgeous. I also really enjoyed your story about your “funky” local cheese, that’s wonderful. So happy to be back together!!

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