440g Choux Pastry (half of my Pate a Choux recipe)
150g Gruyere Cheese, Shredded
Fresh Sage 1x leaf or to taste
Fresh Thyme 5x small stalks or to taste
Black Pepper 1/4 teaspoon or to taste
Salt 1/2 teaspoon or to taste
1. Prepare your Choux Pastry. If you are new to choux, I recommend you use my tutorial and recipe here: • Pate a Choux | Making ...
2. After the pate a choux / choux pastry is made, you can either place the dough in your refrigerator overnight (with plastic wrap on contact) or begin using it immediately for the gougeres. The recipe listed above uses half of my original page a choux recipe - so if you want to use an entire batch of the original choux recipe you will want to double this gougeres recipe!
3. Chop the sage and thyme into fine pieces, and mix the herbs, salt and pepper, and cheese into the choux dough.
4. Use an ice cream scoop (or two spoons) to scoop similar sized balls of dough onto a prepared baking sheet. I like using silicone baking mats when I am baking choux, but you can use a teflon baking sheet or parchment paper.
5. If you want to, you can sprinkle additional cheese onto the top of the choux before baking them, or you can add an egg wash. Neither are necessary, but they can add additional flavor and texture to the finished gougeres!
6. Bake the gougeres at 375 degrees Fahrenheit until they have completely risen and have turned golden brown on the outside. If you are using about two tablespoons worth of dough, this will take about 20-25 minutes. Pay close attention to the color though! If your gougeres are larger or smaller than mine, you might need to adjust the bake time and that is completely normal.
7. Let the gougeres cool for at least five minutes before serving if you want to serve them warm, otherwise you can let them come to room temperature before you serve them.
Notes:
1. You can add in different herbs (rosemary, marjoram, oregano, etc) and adjust the seasoning to your personal taste! You can also change the cheese - though do be aware that different cheeses will react differently in the mixture, so the bake time / amount of cheese might need to be adjusted if you do change the type of cheese!
2. Personally I love eating gougeres just as they are, though you can also fill them with anything you want! I recommend adding them to an appetizer spread or serve them along with a charcuterie board.
3. You can scoop the gougeres, freeze them, and store them in an airtight container in your freezer for several weeks (if not months!). To bake them after they have been frozen, place the frozen gougeres onto your prepared baking tray and let them come to room temperature for about thirty minutes before baking them as you normally would.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Looking for even more macaron content? Check out my newly released ebooks + macaron box courses on my new website! www.macaronsbymaddiebrehm.com/
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: www.thesugarart.com/
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
3 июл 2024
