by Ava Morlier, Culinary Arts Writer
I’m also thankful for Thanksgiving as a holiday. It’s a great way for beginners to learn from the masters, cooking-wise.
A variety of cooking techniques and flavors ensure everyone can contribute and enjoy a Thanksgiving feast to the fullest.
Today’s recipe is unlike the traditional dishes and side dishes of Thanksgiving and integrates a unique cooking technique: gougères.
Deluxe in nature, gougères are a great Thanksgiving accompaniment. Elements of gruyère and black pepper provide richness, while the puffy nature of the pâte à choux allows the gougères to be deliciously delicate and airy (not weighing down your stomach like most dinner rolls).
Additionally, the base of the gougères (called pâte à choux) is easy to make and is utilized for many pastries (such as cream puffs and eclairs). It is the key element in ensuring that the gougères are soft but delicately crunchy. Your in-laws will be impressed and begging for more! Enjoy your Thanksgiving deliciously, and have fun cooking up a storm!
1 c. water
1 stick butter
2 tbsp. sugar
1 c. flour
3 eggs, pre-cracked in separate bowls
¾ c. grated gruyère (can add more if preferred)
1 tsp. salt
½ tsp. black pepper
Preheat oven to 375 degrees.
Heat water on medium heat in the pot until warm. Add butter and cook until melted.
Once melted, add flour and mix well. It should form a clumpy paste. Cook 1-2 minutes in order to cook out the flour.
Move mixture to the bowl. Mix with a mixer in order to cool the mixture down for about 1-2 minutes.
Once cooled, add eggs one at a time. Mix well after each addition.
Add grated cheese, salt, and pepper to the mixture; mix until well incorporated. Intermittently scrape down the sides of the bowl.
Layer the sheet pan with parchment paper. Pipe or spoon 1-inch rounds onto the pan, 2 inches apart.
Put in the oven and let cook for 20-25 minutes, or until golden brown and puffed.
Take out of the oven and put on the cooling rack. Cut open with a serrated knife while warm. Let cool and serve.
Medium pot, (optional) cheese grater, solid and liquid measuring utensils, mixer and beaters, bowl, fork, piping bag or 2 spoons, small bowl, parchment paper, large sheet pan, serrated knife, cooling rack.
*With credit to Amy Finley’s Gougeres recipe on Foodnetwork.com and Chef Liddick of CTC.